Side Dish: United States – Garlic and Herb Orzo with Peas and Baby Spinach

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

1 cup (200 g) orzo
1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 3 / 4 cups (415 ml) low-sodium chicken or vegetable broth
1 cup (140 g) frozen peas
2 cups (60 g) baby spinach, roughly chopped
1 tsp finely grated lemon zest (optional)
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (optional)
1 / 4 cup (20 g) finely grated Parmesan cheese (optional)
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Warm olive oil and butter in a medium saucepan over medium heat. Add the shallot and cook until translucent, 2 to 3 minutes; stir in garlic and cook 30 seconds.
Add orzo and toast, stirring, until lightly golden and fragrant, 1 to 2 minutes.
Pour in the broth, bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring frequently, until the orzo is al dente and most of the liquid is absorbed, 7 to 9 minutes.
Stir in the peas and cook 2 minutes until heated through.
Remove from heat and fold in the spinach until just wilted, 30 to 60 seconds.
Add lemon zest (if using), dill, parsley, chives, and Parmesan (if using). Season to taste with salt and pepper; add a splash of hot water or broth if you prefer a looser, creamier texture.
Serve warm alongside the fish, garnishing with additional herbs if desired.