Orzo With Parsley And Lemon Zest Recipes

LEMON ORZO

Steps:

• Using a vegetable peeler, peel off two large strips of lemon zest.
• Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
• Remove from heat and stir in butter. Rest 5 minutes.
• Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

ORZO WITH LEMON AND PARSLEY

Steps:

• For a version that is not quite so rich, you may omit the Parmesan cheese.
• In a large saucepan, bring 1 quart of water to a boil.
• Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
• Serve immediately.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

ORZO WITH PARSLEY AND LEMON ZEST

Steps:

• 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.

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.