Crispy Feta Orzo Bowls
Ingredients
- 1 (8-oz) jar sun-dried tomatoes in oil
- 1 (8-oz) block feta cheese
- 1½ cups orzo (preferably whole wheat)
- 3 Tbsp cornstarch
- ¼ cup olive oil, divided
- 1 tsp salt-free Greek seasoning
- 1 (5-oz) pkg baby spinach
- 3 Tbsp balsamic glaze
- 3 Tbsp chopped fresh rosemary (or use your favorite herb)
Instructions
- Drain sun-dried tomatoes, reserving 1 Tbsp oil. Pat cheese dry using paper towels; cut into ¼-inch-thick slices.
- Cook orzo according to package directions; toss with reserved tomato oil. Meanwhile, place cornstarch in a shallow bowl. Dredge cheese in cornstarch, shaking off excess.
- Cook cheese, in 2 batches, in 2 Tbsp hot olive oil per batch in a large nonstick skillet over medium heat 1 minute per side or until golden and crisp. Drain on paper towels; sprinkle with Greek seasoning.
- Divide orzo, spinach, cheese, and tomatoes among 6 serving bowls; top with glaze and rosemary.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
509
|
509
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 16 | 16 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 469 | 469 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
