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Greek Lemon Orzo with Spinach

Greek Lemon Orzo with Spinach
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A quick, comforting, and nourishing halal-friendly Greek Lemon Orzo with Spinach featuring a creamy texture, vibrant citrus notes, and fresh greens.

Ingredients

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1 cup Orzo pasta
3 cups Halal certified chicken or beef broth
5 oz Fresh spinach
1 large Lemon (zested and juiced)
1/4 cup Crème fraîche or full-fat plain yogurt
2 cloves Garlic, minced
2 tablespoons Olive oil
1 teaspoon Dried oregano
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 tablespoons Fresh dill or parsley

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant
  2. Stir in the orzo pasta, tossing it with the garlic and oil for about 2-3 minutes until lightly toasted
  3. Pour in the halal certified chicken or beef broth. Add dried oregano, salt, and black pepper. Bring the mixture to a simmer
  4. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking
  5. Remove the pot from heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot orzo
  6. Add the lemon zest, lemon juice, and crème fraîche (or yogurt). Stir everything together until creamy and well combined
  7. Taste and adjust seasonings if needed. Serve immediately, garnished with fresh dill or parsley if desired

Notes

Toasting the orzo before adding broth creates a deeper, more complex flavor and prevents mushiness.

Always use fresh lemon zest and juice; zest the lemon before juicing it for ease.

Incorporate spinach in batches to help it wilt evenly.

Add the crème fraîche or yogurt off the heat to prevent curdling.

Leftovers can be refrigerated for 3-4 days; add a splash of broth when reheating as the orzo absorbs liquid over time.

Nutrition

Find it online: https://fabiloustaste.com/greek-lemon-orzo-with-spinach/