Orzo With Parsley And Lemon Recipes
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
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
ORZO WITH PARSLEY AND LEMON ZEST
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
ORZO WITH THYME AND LEMON ZEST
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Nutrition Facts : Calories 172 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 153 grams, Carbohydrate 33 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 2 grams
LEMON ORZO
Steps:
- Using a vegetable peeler, peel off two large strips of lemon zest.
- Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
- Remove from heat and stir in butter. Rest 5 minutes.
- Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 553 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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
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- In a large saucepan over high heat, bring water to a boil. Add orzo. Cover and reduce heat to medium. Cook until pasta is tender, 10-12 minutes.
- Drain orzo and return to pan. Stir in butter, lemon zest and juice, parsley, paprika, salt and pepper until well blended. Spoon into a large serving dish and sprinkle with grated Parmesan. Serve warm.
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- Bring a medium saucepan filled with water to a boil over high heat. Lightly salt the water, add orzo and bring to a boil. Reduce heat to medium-high and cook the orzo for 8 minutes. Add the frozen peas, bring back up to a boil, and cook for 2 more minutes. Drain and rinse lightly with hot water.
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