Orzo With Parsley And Lemon Zest Recipes

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LEMON PARMESAN ORZO

A splash of lemon and a shower of chopped parsley make this orzo one of my family's most-requested sides. It's fantastic with chicken, pork and fish. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Lemon Parmesan Orzo image

Steps:

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

Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 225mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

LEMON-HERB ORZO

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 7



Lemon-Herb Orzo image

Steps:

  • Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

1 1/2 cups orzo
1/4 cup water
3 tablespoons butter
1 cup chopped chives
1 cup chopped dill
1 cup chopped parsley
zest of 1 lemon

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)

PRIMAVERA ORZO

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Primavera Orzo image

Steps:

  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper

ORZO WITH PARSLEY AND LEMON

Make and share this Orzo With Parsley and Lemon recipe from Food.com.

Provided by kitchenslave03

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6



Orzo With Parsley and Lemon image

Steps:

  • Cook orzo in salted water 12 min, to al dente.
  • Drain well, but do not rinse.
  • Transfer to a serving bowl. Drizzle with oil, and season with salt and pepper.
  • Toss with zest and parsley, and serve.

Nutrition Facts : Calories 242.7, Fat 4.3, SaturatedFat 0.6, Sodium 5, Carbohydrate 42.8, Fiber 1.9, Sugar 1, Protein 7.5

1/2 lb orzo pasta
coarse salt
1 tablespoon olive oil
2 large lemons, zest of
black pepper
1/4 cup parsley, chopped

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories     brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Steps:

  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
  • While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
  • In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
  • Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

ORZO WITH LEMON AND PARSLEY

Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.

Provided by Bolistoli

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7



Orzo With Lemon and Parsley image

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.

Nutrition Facts : Calories 295.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 21.9, Sodium 751.3, Carbohydrate 43.1, Fiber 2, Sugar 1.7, Protein 10.4

1 teaspoon salt
8 ounces orzo pasta (about 1 1/3 cups)
2 tablespoons butter
6 tablespoons parmesan cheese, grated
1 1/2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 tablespoons fresh parsley, minced

ORZO WITH LEMON-ZEST PESTO

Provided by Molly O'Neill

Categories     easy, quick, pastas, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9



Orzo With Lemon-Zest Pesto image

Steps:

  • In the bowl of a food processor, combine the basil, lemon zest, olive oil, pine nuts, garlic, salt and pepper. Process until the mixture forms a fairly smooth paste. Cover and refrigerate.
  • Bring a large pot two-thirds full of salted water to a boil and add the orzo. Cook according to package directions. Drain the orzo and place it in a large serving bowl. Immediately add the basil paste and toss until the noodles are well coated. Toss with Parmesan cheese to taste and serve immediately with more Parmesan on the side.

3 cups lightly packed basil leaves
3 tablespoons lemon zest
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound orzo or other small pasta
Freshly grated Parmesan cheese

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