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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve. | 2. Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot. | 3. Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden. | 4. In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add caramelized onion and garlic mixture. | 5. Season with salt and pepper. | 6. Can be made 2 days in advance. Keep refrigerated until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	2	cups		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	3		sliced	192.0	44.832	5.28	0.48
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
green onion	2	cups	sliced	38.34	8.1508	1.3774	0.6674
feta cheese	2	cups	cubed	792.0	12.27	42.63	63.84
baby spinach	2	cups		13.8	2.178	1.716	0.23399999999999999
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon zest	4			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.