Stovetop Orzo Pilaf with Lemon, Feta, and Spinach
A bright and fluffy orzo pilaf cooked with fresh lemon juice, crumbled feta, and tender spinach for a vibrant Mediterranean side dish. This greek-inspired rice & grains (vegetarian) ready in about 20 minutes pairs orzo pasta, olive oil, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cups chicken broth
- 2 cloves garlic clove, minced
- 2 tbsp fresh lemon juice
- 1 tsp zest of 1 lemon
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 cup orzo pasta and toast, stirring frequently, for 3-4 minutes until the orzo turns golden brown and smells nutty.
- Step 2: Add 2 minced garlic cloves to the orzo and sauté for 30 seconds until fragrant but not browned.
- Step 3: Pour in 2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper and bring to a boil over high heat.
- Step 4: Reduce heat to low, cover, and simmer for 8-10 minutes until the orzo is tender and the liquid is absorbed.
- Step 5: Stir in 2 cups fresh spinach leaves, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/2 cup crumbled feta cheese; cook uncovered for 2 minutes until the spinach wilts and the feta warms, stirring gently.
- Step 6: Remove from heat, fold in 2 tbsp chopped fresh parsley, and adjust seasoning to taste before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Orzo Pilaf with Lemon, Feta, and Spinach take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Orzo Pilaf with Lemon, Feta, and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.
Can I substitute ingredients in Stovetop Orzo Pilaf with Lemon, Feta, and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Orzo Pilaf with Lemon, Feta, and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stovetop Orzo Pilaf with Lemon, Feta, and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
