Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess while spinach adds beautiful color. You can get Bulgarian feta cheese at most international grocery stores. Bulgarian feta is creamier than the Greek version which tends to be very dry.

jmerar
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.

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  • Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

295.22 calories; 8.8 g protein; 41.02 g carbohydrates; 10.56 g fat; 34.46 mg cholesterol; 739.49 mg sodium.Full Nutrition


Reviews (35)

Read All Reviews

Most helpful positive review

franmerar
06/04/2013
I give this recipe 5 stars. It is easy and wonderfully tasty.
(6)

Most helpful critical review

Happyschmoopies
08/14/2013
Very tasty! The recipe was very easy to get together and had a nice balance of flavors. It was a great accompaniment to my grilled chicken. The only change I made was to use Greek feta because I could not find the Bulgarian feta the recipe stated.
(8)
42 Ratings
  • 5 Rating Star 38
  • 4 Rating Star 4
Happyschmoopies
08/14/2013
Very tasty! The recipe was very easy to get together and had a nice balance of flavors. It was a great accompaniment to my grilled chicken. The only change I made was to use Greek feta because I could not find the Bulgarian feta the recipe stated.
(8)
franmerar
06/04/2013
I give this recipe 5 stars. It is easy and wonderfully tasty.
(6)
Terri
10/20/2013
Forget about the Bulgarian Feta cheese! Don't let it stop you from making this great recipe. Use regular Greek feta cheese and add in a little more butter if you are concerned about creaminess. Feta cheese does not melt well as well all know so crumble it finely instead of chopping it. I also sprinkled mine with roasted pine nuts per my preference but it was not necessary. The simplicity and great taste of this recipe is what makes it so special. Please give it a try.
(4)
Tamara Davis
12/08/2014
We loved this recipe even better with chopped Kalamata Olives added for another flavor level. it was an awesome counterpart to our salmon!
(4)
MexicoKaren
12/05/2014
This is a great recipe and I'm disappointed that more people don't seem to have tried and rated it. I followed the recipe almost exactly except that I had a shallot to use instead of the onion and I added twice as much spinach as I also wanted to use that up. I chopped it into pretty small pieces before I added it and used regular feta cheese which actually melted quite nicely and added some nice salty accents. This would be a fine dish for company - it is very pretty to serve and easy to make. It would also sit for quite awhile I imagine - maybe half an hour or so - if you keep it covered. Thanks for a new addition to my rotation.
(3)
jannabarb
08/04/2015
Loved this recipe. Very easy. I used 10 oz. frozen chopped spinach and Athenos Mediterranean herb feta. It gave it a nice flavor. So much better than boxed rice pilaf. I'll be making this a lot!!
(3)
WomanUnafraid
09/29/2014
This is a great recipe as written. I added about a teaspoon of lemon pepper seasoning to amp up
(1)
Kriff
04/17/2014
This recipe was awesome! What a nice way to merge feta spinach orzo and white rice. And we all lived happily ever after
(1)
ncgirl
09/12/2017
This is a great recipe! I make it often. I've always used just regular feta cheese.