Look at this- two vegetarian, lent-friendly recipes in a row! I actually made this last night and served it with some chicken (as you can see here) but I’m honestly not a big chicken fan so I didn’t even eat mine. I’ve made the orzo a few times, and it makes a great meal on its own. Its light, yet filling, with tons of colorful veggies and a nice tangyness from the lemon. Don’t you just love lemon? I think its ones of my favorite flavorings.

This recipe is super fast and comes together very easily.  The orzo is a nice change from my usual couscous or rice. Its also season-less- even though its chock full of vegetables, they’re standards that can be found any time of the year…great in these cold late winter months when you long for the vegetables of summer.

  • 1.5 cups vegetable stock
  • 2/3 cup orzo
  • 1 lemon, supremed (rind and pith removed)
  • oregano
  • 1 T. lemon juice
  • 1/4 cup slice kalamata olives
  • 1 T. lemon juice
  • 3 cups baby spinach (about half a bag)
  • 1 plum tomato, seeded and chopped
  • 1/2 roasted red pepper, chopped
  • 1/4 cup feta cheese (regular or reduced fat)

1. In a large sautee pan, bring stock to a boil over medium-high heat. Add orzo, lemon, and oregano to taste. Cover and let simmer about 10 minutes, until orzo is soft.

2. Add spinach, and stir well until wilted. Add olives, lemon juice, tomato and red pepper. Cook about 2 minutes, until heated through. Remove from heat and stir in feta cheese.

Serves 4.