Lemon Orzo Salad Recipes

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LEMON ORZO

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0



Lemon Orzo image

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.

LEMON ORZO

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Lemon Orzo image

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.

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

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



Herby orzo & lemon salad image

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

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Lemon Orzo Salad With Zucchini And Fresh Herbs image

Steps:

  • Cook the orzo until tender but firm.
  • Drain in a colander; rinse under cold water to cool, and drain well.
  • Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
  • Whisk the remaining ingredients in a small bowl.
  • Pour over the salad and mix with a large spoon.

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES

This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Provided by Tashi123

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10



Lemon Orzo Salad With Asparagus and Tomatoes image

Steps:

  • Bring 2 large pots of water to boil. Add a big pinch of salt in each.
  • To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
  • To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
  • Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
  • This can be served warm, room temperature or cold.

12 ounces orzo pasta
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, minced
kosher salt
fresh ground pepper
parmigiano-reggiano cheese, grated (optional)

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