Today’s recipe comes to us from my friend Deb Perelman‘s new cookbook, Smitten Kitchen Keepers. It happens to be Deb’s third cookbook and honestly, they just keep getting better and better. I have so many recipes ear-marked to try already, but this baked orzo and artichokes had my name written all over it. I do have to admit that I switched it up just ever so slightly, but that’s okay though because the recipe notes encourage you to switch up some of the veggies like adding peas or asparagus for instance. When I first read the recipe my mind immediately went to spinach artichoke dip, especially because of the garlic and cheese, and so I bring to you Baked Spinach and Artichoke Orzo. It’s easy, it’s simple and super delicious. I can’t recommend the recipe enough, but more importantly I can’t recommend the book enough. It’s a masterpiece.
Heat a large sauté pan over medium heat with the oil and butter. Once melted, add the scallion whites, onion and garlic. Cook for 3 to 4 minutes, until softened.
**Note: If possible, make sure the pan you use is oven-safe and has a tight fitting lid to it. That way you don’t have to transfer everything to a separate dish later on!**
Stir in the artichokes, spinach, lemon zest, 1 teaspoon kosher salt, many grinds of black pepper, plus red pepper flakes, to taste, and cook for another 3 to 4 minutes.
**Tip: Deb mentions in the recipe’s notes that you can switch up the vegetables here. I added spinach because I love artichoke and spinach together, especially with garlic and cheese. But she also suggests peas or asparagus!**
Remove from the heat and add the lemon juice. Stir to scrape up any stuck bits on the bottom. Stir in the orzo, scallion greens, and herbs, then half the mozzarella, and half the Parmesan.
If your pan isn’t oven-safe, transfer everything to a 2 quart baking dish. Pour the broth over the top, giving it a light stir to distribute it, and then add the remaining mozzarella and Parmesan on top.
Cover tightly with foil (or with a tight fitting lid if you kept it in the pan), bake for 20 minutes. Remove the foil (or lid) and bake for another 20 to 25 minutes, or until the orzo on top is crisp and the orzo below the top layer is cooked through.
Finish things off with a bit more sliced scallions on top for garnish and a bit of added color. Serve the dish warm or at room temperature.
This is a great side dish for any number of main dishes. It’s especially great during the week when you don’t have much time or energy to devote to dinner. But it would also be great on it’s own for dinner. You can add some browned chicken sausage or ground turkey to bump up the protein if you’d like. Give it a try and let me know what you think. And be sure to grab a copy of Deb’s book, Smitten Kitchen Keepers.
Baked Spinach and Artichoke Orzo
Equipment
- Sauté Pan
- Microplane
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 scallions thinly sliced, white and green parts separated
- 1 medium onion thinly sliced into half-moons
- 3 garlic cloves minced
- 2 14-ounce cans artichoke hearts in water drained and chopped
- 1 12 ounce bag frozen chopped spinach thawed and squeezed dry
- Finely grated zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Red-pepper flakes
- 8 ounces uncooked orzo
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh mint
- 2 tablespoons minced fresh chives
- 4 ounces mozzarella shredded
- 1/2 cup grated Parmesan
- 1 1/2 cups vegetable broth
Instructions
- Heat the oven to 350°F.
- Heat a large sauté pan over medium heat with the oil and butter. Once melted, add the scallion whites, onion and garlic. Cook for 3 to 4 minutes, until softened. Stir in the artichokes, spinach, lemon zest, 1 teaspoon kosher salt, many grinds of black pepper, plus red pepper flakes, to taste, and cook for another 3 to 4 minutes. Remove from the heat and add the lemon juice. Stir to scrape up any stuck bits on the bottom. Stir in the orzo, scallion greens, and herbs, then half the mozzarella, and half the Parmesan.
- If your pan isn't oven-safe, transfer everything to a 2 quart baking dish. Pour the broth over the top, giving it a light stir to distribute it, and then add the remaining mozzarella and Parmesan on top. Cover tightly with foil (or with a tight fitting lid if you kept it in the pan), bake for 20 minutes. Remove the foil (or lid) and bake for another 20 to 25 minutes, or until the orzo on top is crisp and the orzo below the top layer is cooked through. Garnish with scallions. Serve warm and enjoy!
Yum and Yum! Jonathon, I usually have a big bag of fresh spinach around..Could that be used instead of the frozen or would it get too mushy?
Jonathan, not thon! 🙂
great dish, love the flavor, especially as a raw spinach eater in need of a change, or at least an alternative, thank you!
This was very tasty – however, a little dry. I would add 2 cups of stock next time