Lemon Orzo
Serve this lemon orzo as a side with chicken or fish dishes. Toasting the orzo before cooking brings out the natural nut flavor of the semolina and balances wonderfully with the lemon flavor.
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
4
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 1/2 cups uncooked orzo
- 2 1/2 cups chicken stock
- 1 lemon, juiced and zested, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspooon garlic powder
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions
- Gather all ingredients.
- Melt 1 tablespoon butter in a large nonstick skillet over medium. Add orzo, and cook, stirring occasionally, until light golden and toasted,
about 2 minutes. - Stir in chicken stock, 1 1/2 teaspoons lemon zest, salt, and garlic powder. Bring to a simmer over medium-low. Simmer, stirring occasionally, until orzo is al dente and most of the stock is evaporated, 10 to 12 minutes.
- Remove from heat, and fold in 2 tablespoons lemon juice, Parmesan cheese, and remaining 1 tablespoon butter until butter is melted. Garnish with parsley and additional lemon zest.
Nutrition Facts (per serving)
442 | Calories |
11g | Fat |
76g | Carbs |
16g | Protein |