CREAMY LEMON HERB ORZO
Orzo pasta is combined with garlic, butter, cream, herbs and parmesan cheese in this simple but delicious side dish that goes with almost any meal.
Provided by Danelle
Categories Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions until just al dente, about 7 minutes; drain.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until tender, about 2 minutes.
- Stir in the cooked orzo, lemon juice, lemon zest and 4 tablespoons of cream. Add the additional 2 tablespoons cream if desired.
- Remove from heat and stir in fresh herbs and Parmesan cheese. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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.
LEMON HERBED ORZO PASTA
This quick and easy lemony and herb pasta dish makes a delicious side. Try adding chicken or shrimp for a more complete meal.
Provided by EatingWell Test Kitchen
Categories Vegan Easter Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.
Nutrition Facts : Calories 159 calories, Carbohydrate 32 g, Fat 1 g, Fiber 2 g, Protein 6 g, Sodium 148 mg, Sugar 1 g
EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA
Steps:
- Preheat the oven to 400° F.
- Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
- Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
- Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.
HERBED ORZO
Categories Herb Pasta Side Lemon Fall Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
- 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.
LEMON GRASS CHICKEN WITH HERBED ORZO
Here's deliciousness at its most fragrant: a simple chicken and orzo dish with fresh basil, chives, garlic and lemon grass.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix 2 Tbsp. cheese, flour, 1 Tbsp. each basil and chives, and 1/8 tsp. pepper in pie plate. Moisten chicken with water, then dip in cheese mixture, turning to evenly coat both sides of each breast.
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Add lemon grass and garlic to skillet; cook and stir on medium heat 1 min. Add broth, remaining pepper and 1 Tbsp. of the remaining cheese. Bring to boil; stir in orzo. Cover; simmer on medium-low heat 10 min. or until orzo is al dente. Stir orzo. Return chicken to skillet; cook, covered, 2 to 4 min. or until orzo is tender and chicken is heated through. Transfer chicken to plate.
- Stir remaining basil and chives into orzo; spoon onto plate with chicken. Sprinkle with remaining cheese.
Nutrition Facts : Calories 450, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
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
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
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
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
ORZO WITH LEMON AND HERBS
Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.
Provided by FLUFFSTER
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
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
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
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