Lemon Garlic Parmesan Orzo Recipes

Steps:

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

Steps:

• In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
• In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
• Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
• Mix in Parmesan cheese, then season with black pepper and salt if desired.

Steps:

• Cook orzo as directed on package.
• In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

Steps:

• Cook the orzo according to the package directions; drain well.
• In a large skillet melt the butter over medium heat; add in the onion and saute until just softened (about 3-4 minutes).
• Add in fresh garlic and chili flakes the last 2 minutes of cooking.
• Reduce the heat to low and add in the cooked orzo, Parmesan cheese, milk or cream, parsley and salt; toss to heat through.
• Season with fresh ground black pepper to taste.

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:

• Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.

Steps:

• Bring chicken broth, water, and 1/2 teaspoon salt to a boil; add orzo and cook until al dente. Add the frozen peas to the pasta and cook for 1-2 more minutes. Drain in a colander. While pasta is cooking, melt 1/2 tablespoon of the butter with the olive oil in a medium skillet over medium heat; add the garlic and lemon zest and cook and stir until fragrant, about 1 minute. Stir in lemon juice. Remove from heat (don't turn off burner) and stir in the cooked orzo and peas, remaining 1/2 tablespoon butter, milk, Parmesan, black pepper, and salt to taste. Reduce heat to medium-low and return skillet to burner to heat the mixture through. Transfer to a serving dish. Garnish top with a little extra Parmesan and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ *SHORTCUT VERSION (pictured): No chopping, grating, or squeezing anything! But you will need a fresh lemon substitute. I used True Lemon crystallized lemon powder. Outcome, I didn't notice much difference in taste. Cook 1 cup orzo in boiling water with 1 tsp. chicken bouillon granules and 1/2 tsp. salt until al dente for time recommended on package. Drain in colander. Cover and microwave frozen peas in a little water just until tender as directed on package. Drain. In a medium skillet over medium heat, melt 1 to 1 1/2 tablespoons butter; remove from heat (don't turn off burner) and stir in 1/2 tsp. garlic salt and 1 to 1 1/2 tsp. True Lemon crystallized lemon powder. Add cooked pasta, 1/2 cup cooked peas, 1/4 - 1/3 c. grated Parmesan cheese, 1/2 c. whole milk, 1/4 tsp. freshly cracked black pepper, and salt to taste. Set back on burner and cook and stir until heated through and cheese has melted. Garnish with additional Parmesan cheese, if desired, and serve.