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.