Lemony Orzo with Herbs
Orzo cooked in broth with onions, garlic, lemon and herbs. It is so bright and only takes 20 minutes to prepare.
Ingredients
- 2 1/2 tbsp olive oil
- 1/2 cup onion, chopped fine
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- 1/2 tsp dried dill if using fresh use 1 teaspoon
- 1 tsp dried parsley flakes if using fresh use 1 tablespoon
- 1 cup orzo pasta
- 1 lemon, zested
- 1/2 lemon, juiced
- 2 3/4 cup low sodium chicken broth
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Have all your ingredients ready to go before you start cooking as this comes together quickly.
- Heat the oil in a medium sauce pan on medium heat. Add onion, garlic, salt and pepper. Cook about 3 minutes until softened.
- Add the Orzo, Italian seasoning, dill, and parsley. Toast the orzo, stirring often for 2 minutes.
- Slowly add the chicken broth, followed by the lemon zest, and lemon juice.
- Bring to a simmer on medium heat and cook for 10 minutes, stirring every few minutes. You'll need to keep an eye on the orzo the last 3 or 4 minutes of the cooking time to prevent the orzo from sticking to the pan. Just make sure you're stirring often. If it becomes to thick, add a little more chicken broth. You will have very little broth left by the end of the cooking time. It should be nice and creamy. Taste to see if it needs more salt and pepper.
Notes
If you've never cooked with orzo before it's very similar to rice only it's pasta. It can be found in the pasta section at the grocery store.
This recipe is great for leftovers (if you have any). I love adding fresh parmesan and slivered almonds for something a little different.