Lemon Orzo Salad Recipes
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.
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.
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
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
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.
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
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.
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- Bring a large pot of salted water to a boil. Add the orzo and allow to cook according to package instructions until tender. Drain and rinse with cold water.
- Dress with the olive oil, lemon, salt and pepper. Toss well to make sure everything is combined and serve.
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Instructions. Fill a 5 qt saucepan halfway with water and add a large pinch of salt. Bring to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low …
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- Fill a 5 qt saucepan halfway with water and add a large pinch of salt. Bring to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and cook the pasta for about 2 minutes less than the box indicates. You want the orzo to be just cooked, but still firm. While the pasta is cooking, add the frozen peas to the bottom of the colander that you will be using to drain the orzo.
- When the pasta is cooked properly, drain it over the frozen peas. This will defrost and cook the peas just slightly. Rinse the pasta and peas under cold water to stop the cooking process then set aside.
- In a medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, chopped dill and salt. Add the pasta and peas and fold until completely combined.
- Stir in crumbled feta to combine then cover the bowl with plastic wrap and chill for at least 1 hour. Before serving, give the salad one last stir to redistribute the dressing and break up any pasta that stuck together. Taste for seasoning and add salt and pepper if needed. Serve this salad cold or at room temperature. Enjoy!
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Step 2: Prep the lemon vinaigrette. While the orzo cooks, whisk the lemon juice, lemon zest, olive oil, water, salt, and pepper together in a large bowl, then set it aside. Step 3: Slice the veggies. I cut the tomatoes in half and the zucchini into fourths so that they're smaller in size, which is ideal for this salad.
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