| Level: | Easy |
| Total: | 10 min |
| Prep: | 2 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 pound orzo
- 2 tablespoons olive oil
- 1 teaspoon lightly packed lemon zest
- 3/4 teaspoon kosher salt
Instructions
- Combine broth and water in a small pot and bring to a boil over high heat. When it boils, add orzo. Bring back to a boil, then cover and simmer for 5 to 6 minutes, until most of the liquid has cooked off.
- Remove from heat and stir in oil, zest, and salt. Taste, adjust seasoning as desired, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 291 mg |
Reviews
I agree with some others, needs a little color and read that someone used red bell peppers; i’ll try that next time. Other than that, it was great and is perfect with some grilled chicken on a summer day.
Followed the directions and it turned awesome. For color, I added thick slices of red bell peppers.
I like the taste I did have to adjust the seasoning by adding 2 teaspoons of lemon zest and fresh cilantro for more favor. Overall with the additions the pasta dish was flavorful.
First off, caught the repeat of this ep on the Cooking Channel. It only referenced the quart of chicken broth. No water was mentioned. I followed the recipe as written here and I had excess moisture (which was easy enough to pour off), so I would definitely recommend only the quart of broth and leave out the water. This came off as billed, an easy weeknight side that I could throw together in 10 minutes. Great creamy texture from the cooking method and there was a nice zing with the lemon zest. I threw in some (thawed) frozen peas for extra taste and to honk off my daughter who doesn’t like peas but needs to eat more veggies.
I followed the instructions, using the stock instead of water, and I found he dish to be lacking. Needless to say, I didn’t serve it and resorted to serving frozen lima beans instead.
I don’t know why everyonbe is so confused, it’s a typo about the water, she means use the stock. Anyway I just prepared and drained the orzo per the package instructions and then added the other ingredients. it would be great with parsley added too.
Good ingredients, very bad recipe-I think this recipe needs to be updated.
The recipe calls for water but none is listed. When I fixed this dish for dinner today it turned out gummy.
I do not recommend.
i used 1/2 cup of orzo, 1 can of chicken broth and added the zest of a whole lemon after the orzo was cooked. just enough for two who are watching their waistlines.
I’m curious about the water in this recipe….maybe just over look it?