Lemon Herb Orzo Recipes

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LEMON HERBED ORZO PASTA



Lemon Herbed Orzo Pasta image

This quick and easy lemony and herb pasta dish makes a delicious side. Try adding chicken or shrimp for a more complete meal.

Provided by EatingWell Test Kitchen

Categories     Vegan Easter Recipes

Time 20m

Number Of Ingredients 8

1 cup dried orzo pasta
¼ cup pasta cooking water
1 ½ teaspoons finely shredded lemon peel
1 tablespoon thinly sliced fresh basil
1 tablespoon snipped fresh chives
2 teaspoons snipped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

Nutrition Facts : Calories 159 calories, Carbohydrate 32 g, Fat 1 g, Fiber 2 g, Protein 6 g, Sodium 148 mg, Sugar 1 g

LEMON HERB ORZO



Lemon Herb Orzo image

Provided by Sandra Lee

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup orzo
1 lemon, juiced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons fresh parsley leaves, finely chopped

Steps:

  • In a medium pot of boiling salted water, cook orzo according to package directions.
  • Drain pasta and transfer to medium bowl. Add remaining ingredients and toss to combine.

ORZO WITH LEMON AND HERBS



Orzo With Lemon and Herbs image

Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.

Provided by FLUFFSTER

Categories     Low Cholesterol

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

7 cups chicken stock (or canned low-sodium broth)
2 cups orzo pasta (1 pound)
1 tablespoon olive oil
1/4 cup fresh lemon juice
3/4 cup chervil (or a combo of both) or 3/4 cup basil (or a combo of both)
salt & freshly ground black pepper

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.

VEGETABLE ORZO WITH LEMON & HERB SEASONING



Vegetable Orzo with Lemon & Herb Seasoning image

Make and share this Vegetable Orzo with Lemon & Herb Seasoning recipe from Food.com.

Provided by Myra9035

Categories     One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 cup orzo pasta (uncooked)
2 cups vegetable broth
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 large carrot, sliced thinly
1 cup mushroom, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 grated lemon, rind of
1 -2 tablespoon fresh herb, chopped (sage, thyme, oregano)
salt and pepper
1 teaspoon red chili pepper flakes (optional)
1 tablespoon olive oil

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.

Nutrition Facts : Calories 465.3, Fat 8.7, SaturatedFat 1.3, Sodium 67.9, Carbohydrate 84, Fiber 7.5, Sugar 9.3, Protein 14.8

HERBED ORZO



Herbed Orzo image

Categories     Herb     Pasta     Side     Lemon     Fall     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

3/4 pound (about 2 cups) orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
juice of 1/2 lemon, or to taste
3 tablespoons coarsely chopped herbs such as flat-leaf parsley, chives, oregano, marjoram, and thyme

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.

HERBY ORZO & LEMON SALAD



Herby orzo & lemon salad image

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

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

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 CHICKEN WITH ORZO



Lemon Chicken with Orzo image

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon garlic powder
1 pound boneless skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups uncooked whole wheat orzo pasta
2 cups chopped fresh spinach
1 cup grape tomatoes, halved
3 tablespoons lemon juice
2 tablespoons minced fresh basil
Lemon wedges, optional

Steps:

  • In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges

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