Lemon Herb Orzo Recipes

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LEMON-HERB ORZO

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 7



Lemon-Herb Orzo image

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.

1 1/2 cups orzo
1/4 cup water
3 tablespoons butter
1 cup chopped chives
1 cup chopped dill
1 cup chopped parsley
zest of 1 lemon

ORZO WITH THYME AND LEMON ZEST

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8



Orzo with Thyme and Lemon Zest image

Steps:

  • 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, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 153 grams, Carbohydrate 33 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 2 grams

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

VEGETABLE ORZO WITH LEMON & HERB SEASONING

Make and share this Vegetable Orzo with Lemon & Herb Seasoning recipe from Food.com.

Provided by Myra9035

Categories     One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 14



Vegetable Orzo with Lemon & Herb Seasoning image

Steps:

  • Start by heating the oil in a large saucepan/wok on medium heat.
  • Add the onion and garlic and saute for a minute or two.
  • Add the carrot and celery and saute for another 2 minutes.
  • Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
  • Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
  • Pour in enough broth to cover, about 1 cup.
  • Let the orzo absorb the broth, adding more as necessary.
  • Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
  • When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
  • Season with salt and pepper and serve with a nice crusty bread.

Nutrition Facts : Calories 465.3, Fat 8.7, SaturatedFat 1.3, Sodium 67.9, Carbohydrate 84, Fiber 7.5, Sugar 9.3, Protein 14.8

1 cup orzo pasta (uncooked)
2 cups vegetable broth
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 large carrot, sliced thinly
1 cup mushroom, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 grated lemon, rind of
1 -2 tablespoon fresh herb, chopped (sage, thyme, oregano)
salt and pepper
1 teaspoon red chili pepper flakes (optional)
1 tablespoon olive oil

HERBY ORZO & LEMON SALAD

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Provided by Esther Clark

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 12



Herby orzo & lemon salad image

Steps:

  • Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
  • Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
  • Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

SUMMER ORZO

I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15



Summer Orzo image

Steps:

  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

LEMON PARMESAN ORZO

A splash of lemon and a shower of chopped parsley make this orzo one of my family's most-requested sides. It's fantastic with chicken, pork and fish. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Lemon Parmesan Orzo image

Steps:

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

Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 225mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

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