Mediterranean Ground Turkey Skillet with Lemon and Orzo
A one-pan meal of ground turkey, orzo, spinach, and feta finished with a bright lemon-herb pan sauce.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanDinnerComfort
Mediterranean Ground Turkey Skillet with Lemon and Orzo
A one-pan meal of ground turkey, orzo, spinach, and feta finished with a bright lemon-herb pan sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 20 cook
- 30 min
- servings
- 4
- effort
- Medium
Chef's note
The orzo cooks directly in the seasoned turkey juices and broth, creating a creamy texture without the need for heavy cream.
Method
8 steps · tap one to tick it off
Tips
Brown the turkey before the orzo goes in. Let it sit and color rather than steam. The browned bits flavor the broth that the orzo then absorbs.
Stir the orzo once halfway through. Orzo settles and sticks to the bottom of a skillet. A quick stir at the 5 minute mark stops a scorched layer forming.
Add a splash of broth if it dries. Skillets lose liquid faster than pots. If the orzo is still firm when the broth is gone, add a little more and cover again.
Swaps
No feta cheese? Crumbled goat cheese, or shaved parmesan for a saltier finish.
No baby spinach? Chopped kale, added 3 minutes earlier so it has time to soften.
No chicken broth? Vegetable broth, or water with an extra pinch of salt and oregano.
Storage
Fridge: 3 to 4 days in a sealed container. The orzo soaks up the liquid overnight, so add a splash of broth when reheating.
Freezer: 2 to 3 months for best quality. The orzo comes back softer and the feta a little crumblier.
Reheat: In a skillet with a splash of broth or water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
The orzo cooks directly in the seasoned turkey juices and broth, creating a creamy texture without the need for heavy cream.
Instructions
Follow the steps to perfection.
Tips
Brown the turkey before the orzo goes in. Let it sit and color rather than steam. The browned bits flavor the broth that the orzo then absorbs.
Stir the orzo once halfway through. Orzo settles and sticks to the bottom of a skillet. A quick stir at the 5 minute mark stops a scorched layer forming.
Add a splash of broth if it dries. Skillets lose liquid faster than pots. If the orzo is still firm when the broth is gone, add a little more and cover again.
Swaps
No feta cheese? Crumbled goat cheese, or shaved parmesan for a saltier finish.
No baby spinach? Chopped kale, added 3 minutes earlier so it has time to soften.
No chicken broth? Vegetable broth, or water with an extra pinch of salt and oregano.
Storage
Fridge: 3 to 4 days in a sealed container. The orzo soaks up the liquid overnight, so add a splash of broth when reheating.
Freezer: 2 to 3 months for best quality. The orzo comes back softer and the feta a little crumblier.
Reheat: In a skillet with a splash of broth or water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix