Campfire Lemon Orzo with White Beans and Spinach

By Sprig Originals ✓ · cooked up in Sprig

A single pot on the campfire grate turns orzo, burst cherry tomatoes and canned white beans into a creamy, lemony Mediterranean dinner in about 20 minutes. Everything cooks in one pan over the coals, so there's one pot to wash and nothing to keep cold once you start.

Ingredients

• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 2 tsp dried oregano
• 10 oz cherry tomatoes
• 1 1/2 cups dried orzo
• 2 cubes chicken or vegetable bouillon cubes
• 3 cups water
• 1 can (15 oz) cannellini beans, drained
• 4 cups baby spinach

• 1 lemon
• 4 oz feta

Instructions

1. Set a large pot or Dutch oven on a grate over a bed of steady coals, or on a portable stove over medium heat. Add the olive oil, garlic and oregano and stir for about 1 minute, until the garlic smells sweet but has not browned.
2. Add the cherry tomatoes and cook 4 to 5 minutes, pressing them with a spoon, until most have burst and released their juice.
3. Stir in the orzo and toast for 1 minute, then crumble in the bouillon cubes and pour in the water. Bring to a rolling boil, moving the pot closer to the coals if needed.
4. Simmer for 9 to 11 minutes, stirring every minute or so and scraping the bottom, until the orzo is tender and the liquid has thickened into a loose sauce. Splash in a little more water if it tightens up before the orzo is done.
5. Stir in the drained beans and the spinach and cook 2 minutes, until the spinach wilts and the beans are hot. Pull the pot off the heat, squeeze over the lemon, crumble in the feta, cover and rest 2 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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