Crispy Feta Orzo Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ½ (8.5-oz) jar sun dried tomatoes in oil
- ½ (8-oz) block feta cheese
- ¾ cup orzo
- 1½ Tbsp cornstarch
- 2 Tbsp olive oil
- ½ tsp Greek seasoning
- ½ (5-oz) pkg baby spinach
- 1½ Tbsp balsamic glaze
- 1½ Tbsp chopped fresh rosemary
Instructions
- Drain sun-dried tomatoes, reserving ½ 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 hot olive oil in a 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, crispy cheese, and tomatoes among bowls; top with balsamic glaze and rosemary.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
515
|
515
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 16 | 16 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 498 | 498 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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