| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups chicken stock or broth
- 2 cups water
- Pinch dried red pepper flakes
- 1 garlic clove, minced or pressed
- 3/4 cup orzo
- 1/2 lemon, zested
- 2 tablespoons fresh chopped thyme leaves
- Salt
Instructions
- In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Nutrition Facts
| Calories | 172 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 153 grams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 8 grams |
| Sugar | 2 grams |
Reviews
I made this last night and we really liked the flavor but I made the following modification: cooked the orzo to my liking in plain water, drained it, added a teaspoon of chicken base, one tablespoon of the fresh thyme, and then the rest as written. For me, it was the best way to control the consistency of the orzo.
I made this recipe (albeit modified) last night. After reading many comments about there being too much liquid, and it being a little bit bland – I made the following adjustments, and it turned out very very well!Restaurant quality meal ready in less than 20 minutes.First I heated 1 tablespoon olive oil in a pan, and lightly sautéedthe Orzo pasta, together with a chicken stock cube, for about 2 minutes.Next I added 2.5 cups of water, 2 large garlic cloves minced(instead on one) , and chili flakes. Brought it to a boil, and let it boil for 3-4 minutes. I turned the burnerdown to a medium heat and cooked for a further 5-7 minutes, continuing to stir,until good to taste, and all liquid had evaporated. Should it get a little toosticky/dry, add a splash of water and let it cook through for another minute orso.I turned off the heat, added the thyme and lemon rind asrecommended, and a tablespoon of shaved parmesan cheese – and mixed ittogether. I then served! It was absolutely delicious. I hope that helps!!Molly
Far too much liquid for the small amount of orzo this recipe called for. If you follow this recipe be prepared to be disappointed. Next time I make it I will use chicken stock which has more flavor, not broth, more orzo and more lemon. I followed her directions and ended up with a bowl of mush which promptly went into the trash. Thanks for wasting my money with this terrible recipe.
Far too much liquid, and not remotely absorbed by “about 10 minutes”.
It does not absorb all of the liquid. Do not overcook. Orzo is a pasta and just drain any excessive liquid. We use it frequently and sometimes instead of rice. It is used a lot in Greek cooking.
Pretty good, but definitely too much water… I used dried thyme but I think fresh would have definitely been better. Dried is a bit too strong for us.
I agree that there was too much water. I had to drain the pasta before all of it was absorbed to keep it from over cooking. I wasn’t a huge fan of the flavor either, but I like the idea and ease of the dish, so I think I’ll try it again with some different spices!
too watery.
I found the ratio of liquid to be spot on as long as the cooking pot was left at a medium-to-rapid boil. I reversed the water/broth measurements as I used some stock that I had previously frozen and it was exactly 2 cups when defrosted. The only other change was sauteing the Orzo a bit in oil before adding the liquid and adding some parmesan reggiano right before serving. Hubby loved it!
No question about it, the ratio of liquid to orzo is off. I used a cup less water than written and pasta got soft way before it reduced. If I boiled it down any longer there would be no texture in the orzo left I am sure.
Will redo with 1/2 the amount of broth and water, and 1 tbsp thyme.
Will redo with 1/2 the amount of broth and water, and 1 tbsp thyme.