Spinach and Feta Orzo

Instructions

1. 1

   Use low-sodium vegetable stock and feta made with vegetarian or microbial rennet. Thinly slice the scallions, keeping about one-quarter aside for serving, and mince the garlic. Wash and drain the spinach unless it is labelled ready-washed.

2. 2

   Melt the butter in a lidded 28 cm, 4-litre deep sauté pan over medium heat. Add the larger portion of scallions and cook for 3 minutes, stirring, until softened. Add the garlic and stir for 30 seconds.

3. 3

   Add the spinach in three batches, stirring each batch until it collapses before adding the next. Cook uncovered for 4–5 minutes altogether, until wilted.

4. 4

   Add the stock, dry orzo, lemon zest and salt. Bring to a gentle boil over medium-high heat, allowing about 4 minutes, then reduce the heat to low and cover. Simmer gently for 10–14 minutes, stirring thoroughly every 3 minutes to prevent sticking, until the orzo is almost tender and most of the liquid is absorbed.

5. 5

   While the orzo simmers, crumble the feta and finely chop the dill fronds.

6. 6

   Stir the frozen peas, feta and dill into the orzo. Cover and simmer gently for 4 minutes, stirring once, until the peas are tender, the orzo is cooked and the mixture reaches 74°C/165°F in the centre. It should be creamy rather than dry.

7. 7

   Remove from the heat and leave covered for 2 minutes. Stir, divide between four bowls and finish with the reserved scallions.