dinner · mediterranean
Mediterranean Turkey Orzo Skillet with Tomatoes & Feta
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Instructions
1
Fill a medium pot with water and fine sea salt, cover with a lid, and bring to a rolling boil over high heat.
2
Set a 10-inch skillet over medium-high heat on the front burner to preheat.
3
While the skillet preheats for 2 minutes, season the ground turkey with dried oregano, smoked paprika, salt, and black pepper.
4
Add olive oil to the hot skillet, then add seasoned turkey, breaking it into bite-sized chunks with a wooden spoon.
5
Cook the turkey undisturbed for 4 minutes until deeply browned on the bottom, then stir and cook 1 minute until opaque.
6
While turkey sears, halve the cherry tomatoes and mince the garlic cloves on a clean cutting board.
7
Stir the dry orzo into the rolling boiling water and cook uncovered for 8 to 9 minutes until tender-firm.
8
Add minced garlic and halved cherry tomatoes to the turkey, sautéing 2 minutes until blistered, fragrant, and juicy.
9
Drain the cooked orzo in a colander, shaking off excess water, then transfer directly into the warm turkey skillet.
10
Add baby spinach and toss over medium heat for 60 to 90 seconds until dark green, tender, and wilted.
11
Remove from heat, fold in fresh lemon juice, remaining olive oil, chopped dill, and feta, then divide between two bowls.
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