One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo With Lemon & Feta

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 6 cloves garlic, minced
• 1 cup whole-wheat orzo
• 1 cup chopped sun-dried tomatoes
• 2 3/4 cups vegetable stock
• 2 cans reduced salt cannellini beans, rinsed
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 cup baby spinach
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped fresh basil
• 1/4 cup toasted pine nuts

Preparation

1. heat oil in a large nonstick skillet over medium heat. add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. stir in garlic; cook, stirring often, until aromatic, about 1 minute.
2. stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.
3. stir in spinach. cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. remove from heat; top with feta, basil, pine nuts and lemon zest.