Best 6 Orzo With Parsley And Lemon Zest Recipes
Orzo with parsley and lemon zest is a simple yet flavorful dish that can be served as a main course or a side dish. It is a great way to use up leftover orzo, and it can be made with a variety of different ingredients. The combination of parsley and lemon zest adds a bright and refreshing flavor to the dish, and it is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
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 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 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
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
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
TOASTED ORZO WITH OLIVES AND LEMON
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
- Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.
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
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.
Tips:
- To save time, use pre-cooked orzo. Simply reheat it according to the package instructions.
- Use high-quality olive oil for the best flavor.
- If you don't have fresh parsley, use 1 tablespoon of dried parsley.
- Lemon zest adds a bright, citrusy flavor to the dish. Be sure to use a microplane grater to get the finest zest.
- If you don't have Parmesan cheese, use another hard cheese, such as Asiago or Romano.
- Orzo with parsley and lemon zest is a versatile dish that can be served as a side dish, main course, or salad.
Conclusion:
Orzo with parsley and lemon zest is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and fresh flavors, this dish is sure to please everyone at the table. So next time you're looking for a quick and healthy meal, give this recipe a try!
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