recipeName: 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
steps: 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. 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. 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.
NER: extra-virgin olive oil red onion garlic wheat orzo tomatoes vegetable stock salt cannellini beans lemon zest lemon juice salt oregano baby spinach feta cheese basil pine nuts