Lemon Orzo with Spinach, Feta, and Almonds

by Brennans Market Admin

Serving Size: Serves 4


1/2 box orzo

1 bunch spinach, trimmed and washed

2 Tablespoons Extra Virgin Olive Oil

1 lemon, juiced and zested

1 fat clove garlic, minced

2 Tablespoons red onion, minced

1/3 cup feta cheese, crumbled

good grind of black pepper

1 handful freshly roasted almonds

Adapted From: MarthaStewart.com

Serve this Greek-inspired dish with a chilled Rose.

Cook orzo in salted water until just its just about done. Add the spinach to the pot and stir it around so that it wilts. Cook for a minute or so and drain into a large bowl. Toss with lemon juice, zest, olive oil, garlic, onion and feta cheese. Sprinkle with freshly roasted almonds. Give everything a good grind of black pepper. You probably wont need salt because of the feta, but adjust seasonings to your taste.