Crispy Feta Orzo Bowls
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Ingredients
- ½ (8.5-oz) jar julienne-cut sun-dried tomatoes in oil
- ½ (8-oz) block feta cheese
- ¾ cup orzo
- 2 Tbsp cornstarch
- 2 Tbsp olive oil
- ½ tsp Greek seasoning
- ½ (5-oz) pkg baby spinach
- 2 Tbsp balsamic glaze
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 bowl. Dredge cheese in cornstarch, shaking off excess.
- Cook cheese in hot olive oil in a large nonstick skillet over medium heat 1 to 2 minutes per side or until golden. Drain on paper towels; sprinkle with Greek seasoning.
- Toss together orzo, spinach, and tomatoes in a bowl; season with salt and pepper. Drizzle with balsamic glaze. Top each serving with crispy feta.
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