Lemon Orzo Pasta Food

LEMON PARMESAN ORZO

Steps:

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

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water.
• add olive oil, salt, spices and lemon zest.
• simmer, stirring occasionally until orzo is tender, 12 to 15 minutes.
• let cool lightly, stir in scallions and the juice of one lemon.

EASY LEMON ORZO PASTA SALAD

Steps:

• Cook orzo in very salty water until just barely al dente.
• Reserve 1/2 cup of pasta water.
• Drain orzo and set aside.
• While the orzo cooks, use a microplane to zest your lemon. Place zest into a large mixing bowl.
• Cut zested lemon in half and squeeze lemon juice into your mixing bowl. Be careful not to let any lemon seeds fall into the bowl!
• Add olive oil, salt, and pepper to bowl and whisk to combine. Set aside.
• Add reserved 1/2 cup pasta water to your lemon juice mixture and whisk to combine. The sauce will look watery, but don't worry - the orzo will soak the liquid up as it cools!
• Add cooked, drained orzo to lemon juice mixture and stir to combine.
• Let orzo cool for 10-15 minutes.
• Add basil and tomatoes to orzo. Stir to combine. Taste and add salt or pepper as necessary.
• Serve immediately or transfer to an airtight container and chill until ready to serve. Top with an extra sprig of basil for garnish if you like.

LEMONY ORZO

Steps:

• Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
• Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
• Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.

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.

LEMON HERBED ORZO PASTA

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.

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES

Steps:

• Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
• While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMON & GARLIC ORZO PASTA

Steps:

• 1. Cook Orzo pasta according to directions on box till Al dente', usually about 8 or 9 minutes. Drain and set aside till needed. To make this a complete meal add sautéed boneless skinless chicken breast chunks or strips to it & additional vegetables.
• 2. Please note that Orzo Pasta is SHAPED LIKE RICE, but requires less cooking time. Is found in the pasta section of most larger grocery stores.
• 3. Add butter and olive oil to a large skillet, heat over medium high heat. Add chopped vegetables, and cook till translucent about 5 to 7 minutes.
• 4. Next add pasta and stir to blend together. Then add salt pepper, chive, lemon pepper, lemon zest, and lemon juice squeezed from lemon. Stir and cook a couple of minutes.
• 5. Then add the dripping from baked chicken or Chicken broth, which ever you prefer. Allow to tighten up a bit, (some of liquid is absorbed.)
• 6. Add the Romano cheese and stir till cheese melts. Add additional chopped chive if desired.
• 7. Garnish as I did, if desired, by using a pyramid shaped mold. Spray inside of mold with non stick butter flavored cooking spray. Then pack orzo into mold till mold is filled, unmold onto a plate if desired and garnish with lemon slices or wedges, chopped chives and grape tomato halves. Sprinkle a little lemon pepper on the perimeter of the plate if desired. Serve your impressive presentation to guest and watch them devour it.
• 8. I forgot to show you the mold that I used for the presentation. This one is made of metal, but they also make them in a plastic form, I though the metal one would better suit my needs. It comes in various sizes, I purchased the largest one, because that way I can always use less in the mold to create a smaller one.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

WARM ORZO LEMON SALAD

Steps:

• Melt butter in a large pan over medium-high heat. Add the garlic and onion and sauté for 1 minute.
• Stir in the orzo. Cook until golden and toasted, about 3 minutes. Stir in the zucchini, spinach, kale, thyme and lemon zest. Cook until spinach is wilted. Add 1/2 cup broth, sherry and lemon juice. Season with salt and pepper.
• Slowly add in the remaining broth. Bring to a boil over high heat, then reduce to a simmer. Stirring often, simmer 9-10 minutes, or until the orzo is al dente and the dish becomes creamy.
• Stir in the cream and Parmesan. Cook for another 3 minutes to thicken.
• Serve Warm Orzo Lemon Salad family-style. Garnish with sliced Bocconcini cheese.

LEMON ORZO PASTA

Steps:

• Heat a stainless steel pan for 30 seconds and then add vegan butter
• Once the butter has melted, add garlic cloves to the pan
• Add orzo to the pan and mix well. Let the butter coat every orzo
• Let it saute for about 1 minute
• Add water
• Next, add salt to the pan and mix well
• Cook on medium heat for 20-25 min or until all the water is gone (see notes)
• Be sure to stir occasionally so that the pasta doesn't stick at the bottom.
• When the water is gone, drizzle the lemon juice
• Transfer to a serving bowl and serve immediately

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 SHRIMP ORZO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

TOASTED ORZO WITH OLIVES AND LEMON

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

LEMON ORZO CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
• Combine chicken, mozzarella cheese, spinach, basil, olive oil, lemon juice, salt, and pepper with orzo pasta.
• Cover bowl with plastic wrap and refrigerate to let flavors mingle, 20 to 30 minutes.

ZUCCHINI LEMON ORZO

Steps:

• In the bottom of a large bowl, combine the scallions, garlic, olive oil, sherry vinegar, herbs de Provence and ¼ teaspoon of salt.
• Bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and immediately add the hot orzo to the bowl. Stir in the lemon zest and set aside.
• Preheat a grill to high heat.
• Drizzle the eggplant and zucchini with olive oil on all sides, and sprinkle with ¼ teaspoon of salt and a few grinds of pepper.
• Grill the eggplant for 4 to 5 minutes per side, or until tender and charred, and the zucchini for 4 minutes per side, or until nice char marks form. Let cool slightly, then chop and add to the large bowl. Add the lemon juice and toss. Stir in the feta, herbs, and pine nuts, reserving a bit of each for garnish. Taste and adjust seasonings.
• Portion into 4 serving bowls and top with the breadcrumbs and remaining feta, herbs and pine nuts. Serve with lemon wedges on the side.

LEMON ORZO

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.