Orzo With Lemony Leek Sauce Recipes

Steps:

• Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
• Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
• Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

Steps:

• Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
• Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

Steps:

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