Best Lemon Herb Orzo Recipes

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

VEGETABLE ORZO WITH LEMON & HERB SEASONING

Steps:

• Start by heating the oil in a large saucepan/wok on medium heat.
• Add the onion and garlic and saute for a minute or two.
• Add the carrot and celery and saute for another 2 minutes.
• Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
• Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
• Pour in enough broth to cover, about 1 cup.
• Let the orzo absorb the broth, adding more as necessary.
• Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
• When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
• Season with salt and pepper and serve with a nice crusty bread.

LEMON HERB ORZO

Steps:

• In a medium pot of boiling salted water, cook orzo according to package directions.
• Drain pasta and transfer to medium bowl. Add remaining ingredients and toss to combine.

GREEK MEATBALLS WITH HERB AND LEMON ORZO

Steps:

• Bring 3 quarts water to boil in a large saucepan.
• Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
• Drain and toss with lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon dill, half of garlic, and 2 tablespoons oil; season with salt and pepper to taste.
• Meanwhile, mash bread with yogurt in bowl until smooth.
• Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Form mixture into 1 1/2 inch balls (you should have 24).
• Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
• Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.

ONE-PAN LEMON, GARLIC & HERB CHICKEN WITH ORZO

Steps:

• Bring broth, water and butter to boil in large skillet.
• Stir in chicken and orzo. Return to boil; cover. Simmer on medium-low heat 7 min. or just until orzo is tender.
• Add spinach, lemon zest and juice; cook and stir 2 to 3 min. or just until spinach is wilted.
• Top with cheese; cook, covered, on medium-low heat 2 min. or until melted.