I had this salad at my friend Sonja’s house. I like it because it works served cold, room temperature or warm. I served it room temperature as kind of a picnic-y lunch, along with some chicken tenderloins. As a note, I found that the original recipe didn’t use nearly enough liquid, so I ended up continuing to add to it until the rice was done. So I’m adjusting the recipe’s liquid amount as a result.
- Extra virgin olive oil, for liberal drizzling
- 2 tablespoons butter
- 1/2 cup orzo
- 1 onion, finely chopped
- 1 1/4 cup long grain rice
- 3 cups chicken stock, or more if you need it (can sub veg stock if you want)
- 1 large bundle farm spinach, washed and dried
- Freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 cup Greek feta crumbles
Heat some olive oil and 2 tablespoons butter over medium heat in a saucepot with a tight-fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 2.5 cups of stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add more liquid as needed until the rice is cooked.
Add the remaining half cup of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.