Lemon Herb Orzo Recipes

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.

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:

• 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.

Steps:

• Bring broth, water and butter to boil in large skillet.
• Stir in chicken and orzo. Return to boil; cover. Simmer on medium-low heat 7 min. or just until orzo is tender.
• Add spinach, lemon zest and juice; cook and stir 2 to 3 min. or just until spinach is wilted.
• Top with cheese; cook, covered, on medium-low heat 2 min. or until melted.

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.

Steps:

• In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.

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.

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

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.