Prep time 5 min Cook time 15 min
Here is my go to recipe for a change of pace to rice as a side dish.
Orzo blended with lemon and earthy turmeric pairs well with any fish or poultry dish.
My orzo with garlic and herbed mushrooms recipe blends well with meat.
What you need ( for two)
- 1 1/4 cups water (add a 1/4 cup if you plan to vegetables to your orzo)
- 3/4 cups orzo
- 1 Tbs. unsalted butter
- Juice and zest of one lemon
- 1 Tbs. finely chopped fresh herb. Depending on what you will serve the orzo with you can use rosemary, basil, oregano or thyme or a combination of herbs.
- 1 Tsp Turmeric
- Salt to taste
- Parmesan cheese ( optional)
What to do
- In a small saucepan add water and turmeric and over high heat, bring the water to a boil.
- Stir in the orzo and salt, cover, reduce the heat to medium low, simmer and stir occasionally until the water is absorbed and the pasta is tender. About 15 minutes. ( You want end up with the same moisture as a creamy risotto dish).
- Remove from heat add the juice and zest of one lemon, a tablespoon of butter, and parsley and stir to blend.
- Spoon into a warmed serving dish, sprinkle with a little grated parmesan (optional) and serve immediately. (If you let orzo sit for too long, it will like all pasta get glutinous).
Variations
Lemon Orzo with Peas and Mint Omit the parsley. Stir in 1 cup thawed, frozen English peas during the last 3 minutes of cooking. Sprinkle with 1 Tbs. minced fresh mint.
Lemon Orzo with Asparagus Stir about 1 cup asparagus, cut on the diagonal into 1/4-inch into the orzo during the last 5 minutes of cooking.
Lemon Orzo with Diced Zucchini Stir about 1 coarsely diced zucchini into the orzo during the last 5 minutes of cooking.
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