Bright Lemon Herb Orzo Pilaf

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 1 1/2 cups orzo pasta
• 3 tbsp olive oil
• 1 large shallot
• 3 garlic cloves
• 3 cups low-sodium chicken or vegetable broth
• 1 large lemon
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 2 tbsp fresh mint
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Zest the lemon finely and juice it; set both aside separately. Finely mince the shallot and garlic. Chop the dill, parsley, and mint and keep them ready.
2. 2Heat a medium saucepan or deep skillet over medium heat and warm the olive oil until it shimmers. Add the shallot and cook until soft and translucent without browning.
3. 3Stir in the garlic and cook just until fragrant, thirty seconds, then add the dry orzo. Toast the orzo, stirring constantly, until it turns lightly golden and smells nutty.
4. 4Pour in the broth, add salt and pepper, and bring the mixture to a lively simmer. Reduce heat to medium-low, cover, and cook until the orzo is tender and most of the liquid is absorbed, stirring once halfway.
5. 5When the orzo is al dente and creamy like a loose risotto, remove the pan from heat. Immediately fold in the baby spinach so the residual heat wilts it completely.
6. 6Stir in the lemon zest and most of the lemon juice, tasting as you go so the brightness pops without turning sour.
7. 7Fold in the chopped dill, parsley, and mint along with half of the crumbled feta until the herbs are evenly distributed and the orzo looks flecked with green.
8. 8Taste again and adjust salt, pepper, or remaining lemon juice. The orzo should taste lively and aromatic.
9. 9Spoon the pilaf into a serving bowl or individual plates while still warm. Scatter the remaining feta and the toasted pine nuts over the top.
10. 10Drizzle a final thread of olive oil across the surface for gloss and serve right away so the orzo stays fluffy and the herbs stay vibrant.
11. 11If holding briefly, keep covered off heat; the residual steam keeps the noodles tender without turning mushy.