| Level: | Easy |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound orzo
- Coarse salt
- 1 tablespoon extra-virgin olive oil, eyeball it
- 2 large lemons, zested
- Black pepper
- 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Instructions
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 253 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 233 mg |
Reviews
I’ve made this recipe many, many times and my husband and I have always love it! It’s so light and tasty. We enjoy it both warm or cold. It’s a great accompaniment to any meal!
Good flavor. Only used one lemon and added feta. Next time will use less parsley.
Love how easy it is to make this dish. Nice quick side dish.
I used cilantro and the lemon zest and juice. It was really good. Next time I think I will add chopped asparagus.
First time I made orzo. Great lemon flavor but lacked other flavor and I kicked up the salt and pepper.
This is a refreshing light tasting orzo and a great sidedish. I did a balsamic chicken of Giada’s that has lemon zest on top, so it tied in nicely. I added a touch (maybe an ounce) of goat cheese to give it a creamy texture and it was wonderful. I also cooked the orzo with chicken broth because some people said it was bland. I will definitely do this again!
I made this and liked it but my boyfriend thought the lemon flavor was way too overwhelming. I tend to agree….its a bit much. I would cut back on the zest a tad but over all it is good.
I went online to find a quick and tasty orzo side dish for dinner last night and came across this recipe. It definitely fit the bill! I only made one cup of dry pasta, used the zest of one lemon, dried parsley (1 tsp) and followed the rest of the recipe. My husband, daughter and I loved its light lemony flavor. I made it again today for lunch!
the orzo was okay. i added some lemon juice to enhance the taste but i found it all to be too much lemon flavoring and bland.
Unless you want risotto, rinse the pasta to get the starch out. Put it back in the pan to re-heat with a Tablespoon of butter. Add all the ingredients plus a little squeeze of lemon & dash of parmesan just on the top.