Spinach and toasted orzo with dill and chile yogurt

This is a quick, easy, and satisfying dish to make for a midweek supper. It works either as a veggie main or as a side to something such as grilled salmon or chicken. Playing around: Some cubes of feta or black olives also work well, dotted over the orzo, either along with or instead of the yogurt.

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Step 1

Place a large sauté pan with a lid over high heat. Add the orzo and toast

Step 2

for 10 minutes, stirring very frequently. Tip the toasted orzo into a bowl and set aside.

Step 3

Return the same pan to medium heat and add the olive oil and onions.

Step 4

Cook for about 8 minutes, stirring a few times, until the onions start to turn golden. Add the spinach, in batches, stirring each batch until wilted.

Step 5

Add 2 tsp of salt and a good grind of black pepper, then pour in the water. Bring to a gentle boil, then add the orzo to the pan, stirring it in and pushing it down with the back of a spoon. Decrease the heat to low and cook, covered, for 10 minutes, until the orzo is just cooked but still retains a bite.

Step 6

To make the yogurt, meanwhile, mix together all the ingredients and then set aside.

Step 7

Just before serving, stir the cilantro into the orzo. Divide among four bowls and top with the yogurt. Serve with a final drizzle of oil and lemon wedges alongside.