Orzo With Spinach Feta And Olives Food

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
• Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
• In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
• Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

ORZO WITH SPINACH, FETA AND OLIVES

Steps:

• Cook orzo according to package direction. Add spinach for last minute of cooking. Drain and rinse with cold water to stop cooking.
• Place red onion, feta, olives, and pine nuts in a mixing bowl, add orzo and spinach.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and cayenne, if using. Pour over orzo mixture and toss to combine. Taste and adjust seasoning. Serve at room temperature.

TOASTED ORZO WITH OLIVES AND LEMON

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

SPINACH FETA ORZO

Steps:

• Cook the orzo according to package directions.
• Drain.
• Heat the oil in a skillet over medium high heat.
• Add the onion and saute‚ for 5 minutes or until softened, but not browned.
• Add the spinach and saute for 3 more minutes.
• Toss the onion and spinach mixture with the hot orzo.
• Add the feta cheese, chopped dill and ground pepper and toss well.
• Serve immediately.

SPINACH FETA ORZO

Steps:

• Boil water in a saucepan. Add orzo and boil uncovered for about 8 or 9 minutes.
• While the orzo is cooking, heat oil in a large skillet over high heat.
• Reduce heat to medium. Add garlic, red pepper, and onions. Cook for 2 minutes.
• Add spinach and cook for an additional 4 minutes.
• Drain orzo and add to spinach mixture. Toss in lemon juice, salt, and feta cheese. Stir well.

ORZO SALAD WITH SPINACH AND FETA

Steps:

• Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
• In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
• Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
• Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
• Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
• Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Garnish salad with pine nuts; serve.

SPINACH WITH ORZO AND FETA

Steps:

• In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.
• In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.