White Bean, Spinach, Lemon & Feta Orzo
Ingredients
- 1½ TBSP extra-virgin olive oil
- 1 C chopped red onion
- 6 cloves garlic, minced
- 1 C whole-wheat orzo
- 1 C chopped sun-dried tomatoes
- 2¾ C vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1 tsp lemon zest
- 3 TBSP lemon juice
- ¾ tsp salt
- ½ tsp dried oregano
- 1 (5-ounce) package baby spinach
- ¼ C crumbled feta cheese
- ½ C chopped fresh basil
- ¼ C toasted pine nuts
Directions
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute.
- Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.
- Stir in spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, pine nuts and lemon zest.