lemon orzo

We love this light orzo pasta salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! Use your favorite tender herbs in this &#8212; we love using of one or a combination of mint, dill, basil, parsley or cilantro.

Lemon Orzo Pasta Salad with Cucumbers and Olives

(8 ounces) dried orzo pasta

Salt and fresh ground black pepper

olive oil

Dijon mustard

honey

lemon zest

lemon juice, depending

English cucumber, diced

tomato, cherry tomatoes

olives,

I’ve made this twice and added black olives with the green for a little more diversity. It’s a great side dish with any meal! Will explore adding grilled shrimp and making it an entree next time!

Absolute Deliciousness! Just added a little lime along with the lemon + asparagus &amp; avocado on the side. My ENTIRE family loved it! My adult children think they have dietary needs... Vegan... vegetarian...paleo ... what the heck ever. We all sat down and enjoyed this wonderful dish together ?

Made it for 4th of July barbecue and it was a very good accompaniment to our burgers.  I used fresh parsley and mint from my garden along with a variety of home grown tomatoes.

My husband and I loved this. I chose to use bowtie pasta, and I added the liquid from the water packed artichokes (6.5oz jar) to the dressing. This recipe is a keepee!!! Thank you so much.

Caramelized lemons infuse this Lemon Orzo with sweet citrusy vibrance from the very first step. You'll start by sautéing lemons in olive oil, then crisping up hearty veggies in the infused oil. Whole wheat orzo brings a nutty flavor that perfectly compliments the woody veggies. A final layer of flavor is added with fresh zest at the very end. A subtle but balanced lemony affair awaits!&nbsp;

Lemon Orzo with Spring Vegetables

lemon (zested, then sliced into 1/4" coins)

olive oil (divided)

mushrooms

asparagus

leek,

whole wheat orzo

garlic (minced)

tsp salt

tsp black pepper

oregano

c vegetable or chicken broth

c frozen peas

Zest a whole lemon and set the zest aside. Slice the lemon into 1/4" rounds. prep portobello mushrooms, asparagus, leek, and garlic.&nbsp;

Heat a dutch oven over medium high heat. Add one tablespoon olive oil and heat until it shimmers. Add the lemon slices in a single layer; sautee until caramelized, 4-5 minute. Flip the lemon slices and sautee until the other side is caramelized, 1-2 minutes. Remove the lemons slices using tongs and set aside.&nbsp;

Add a second tablespoon of olive oil to the pot. Add the mushrooms and asparagus to the pan, then toss to coat in the oil. Sautee, stirring frequently, until the mushrooms are browned and crispy and the asparagus is charred and starting to soften, 10 minutes. Add additional olive oil as needed if the pan gets too dry. Remove the vegetables using a slotted spoon and set aside.&nbsp;

Add the remaining half tablespoon olive oil to the pan. Add the leeks and garlic. Sautee, stirring occasionally, until the leeks soften, 5 minutes.&nbsp;

Add the orzo to the pan, along with the salt, pepper and oregano. Stir to incorporate the orzo into the leeks and toast the pasta, 1-2 minutes.&nbsp;

Pour in the broth, return the caramelized lemon slices to the pot, and give everything a good stir. Increase the heat to high and bring the liquid to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Check on the orzo to ensure the pasta is cooked through and no liquid remains. If not, continue cooking an additional 1-2 minutes.

Fish out the lemon slices. Return the sautéed mushrooms and asparagus to the pot, along with the frozen peas and reserved lemon zest. Stir the vegetables into the orzo and heat until warmed through, 2-3 minutes.

Taste the pasta for seasoning, and add additional salt and pepper if needed. Ladle into bowls and serve immediately. Leftovers keep in the fridge in a sealed container for up to 3 days.&nbsp;

Tender succulent shrimp cooked with lemony orzo, fresh asparagus and peas. This dish comes together so easily and screams spring!

Lemony Orzo with Shrimp, Asparagus and Peas

shrimp

tsp kosher salt

½ tsp crushed red pepper

onion

garlic

orzo

chicken broth (divided)

green peas

lemon

lemon juice

Parmesan

parsley

In a small bowl, season shrimp with half of salt, half of pepper and red pepper. Set aside.

Heat 1 tbsp oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.

Add other tbsp of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.

Add orzo and cook 2 minutes or until lightly toasted, stirring to coat with oil.

Add 2 cups broth and remainder of salt to pan, bring orzo to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Stir in remaining 1 1/2 cups stock, peas, lemon zest, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat. Stir in asparagus, lemon juice, pepper, and Parmesan cheese. Sprinkle with chopped parsley if desired. Serve immediately.

Creamy Parmesan Spinach Orzo

orzo pasta

salt and pepper

flour

milk ((I used fat free half & half))

spinach (roughly chopped)

parmesan cheese (plus extra for topping)

lemon black pepper

Cook orzo according to package directions. Drain and set aside.

Heat olive oil in a medium-sized pot over medium heat. Add garlic, salt and pepper and saute for 1 minute until garlic is fragrant

Add flour to form and stir for one minute. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.

Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in parmesan cheese. When cheese has melted, add orzo and stir to combine. Serve with extra parmesan cheese and serve immediately. Enjoy!

Tender, oven-baked lamb meatballs paired with a buttery and lemony orzo pasta and homemade tzatziki sauce for a complete meal idea anytime.

Australian Lamb Meatballs with Buttery Lemon Orzo &amp; Tzatziki Sauce

Australian Ground Lamb

Parmesan Cheese

Garlic,

Large Organic Egg

Oregano

Salt

Black Pepper

Onion Powder

Red Pepper Flakes

Garlic Powder

Orzo Pasta

Chicken Stock

Lemon

Butter

Fresh Parsley, chopped

Greek Yogurt

Cucumber

Fresh Dill

tbsp. Fresh Parsley

Ground Cinnamon

Break down the Australian ground lamb into pieces and place it into a large bowl.

Add all meatball ingredients into the same bowl and mix together well with hands.

Form into palm-sized meatballs before placing them into a baking sheet (paid link).

Bake for 15 minutes at 350 degrees, then broil for an additional 1 to 2 minutes until browned.

For the Lamb Meatballs:

Add chicken stock to a cooking pot and bring to a boil. Cook the orzo pasta as instructed.

Heat cooking pan to medium heat and add butter and garlic. SEt to the side.

To the same pot as the orzo, add parsley, lemon zest, 1 tsp. of lemon juice, salt, and melted butter mixture. Mix together.

For the Buttery Lemon Orzo:

Peel the skin from the cucumber and chop it into small pieces. Drain the juices by squeezing in a paper towel. Place in a small bowl. Add fresh dill and remaining ingredients.

Whisk together until smooth. Service alongside lamb meatballs and orzo.

For the Tzatziki Sauce:

This was so delicious.  Big hit with my family.  The meatballs were so easy and tasty.  Nice trick doing them in the oven, too— no mess.  The buttery orzo is a perfect side.  This dish makes great lunch leftovers, too (though I had to fight to make sure we had any.  Everyone devoured this dish).  My kids packed up meatball and pitas for school lunches.

I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!

Looking for a side dish for dinner? Whip up this Parmesan-kissed Lemon Orzo with kale and cherry tomatoes. It&#039;s fresh and flavorful!

Lemon Orzo with Parmesan, Kale, and Cherry Tomatoes

dry orzo pasta

tsp oil

shallot

garlic powder

salt and pepper (to taste)

lemon (, juiced)

TBSP unsalted butter

1.5 oz freshly grated parmesan cheese

cherry tomatoes

kale (,

vegetable broth (or chicken broth)

Bring a medium pot of water to a boil. Add orzo and cook until al dente, approx 7-9 minutes. Drain orzo in a wire-mesh strainer and set aside.

While orzo cooks chop kale, halve or quarter cherry tomatoes, and mince shallot.

Next heat a pan to medium heat with ½ teaspoon olive oil. Add minced shallot to hot pan and stir often until tender, approx. 4-6 minutes.

Season with garlic powder, salt, and pepper (to taste) and add lemon juice and broth.

Add orzo and kale and mix well until kale has wilted and some of the liquid has been absorbed into the pasta. Stir in tomatoes, Parmesan and butter, then season with a pinch of salt and pepper, to taste.

Optional: serve with lemon wedges to add an extra burst of citrus flavor, if you&#039;d like! Enjoy!

The easiest orzo recipe made with tender orzo pasta, bright lemon, flavorful broth, vibrant garlic, rich olive oil, and bold parmesan. And you can have it ready in under 20 minutes!

Lemon Orzo Recipe

Tbsp olive oil, (divided)

garlic ((2 cloves))

low-sodium chicken broth, (then more as needed)

Salt, (to taste)

tsp lemon zest, (divided)

oz (1 1/3 cups) dry orzo pasta

parmesan cheese

Heat 1 Tbsp olive oil in a medium saucepan set over medium-low heat. Add garlic and saute 20 seconds or until fragrant and just barely deepening in color (not browning).

Pour in chicken broth. Bring to a boil over medium-high heat. Stir in orzo, 3/4 tsp lemon zest and salt to taste then reduce heat to medium-low.

Let simmer until orzo is tender, stirring once halfway through, about 10 minutes total. If needed add a little more chicken broth if it&#39;s becoming dry.

Remove from heat and stir in lemon juice, remaining 1 Tbsp olive oil, remaining 3/4 tsp lemon zest, parmesan, and pepper. Garnish with parsley if desired.

Lemon butter orzo is a simple side dish that&#039;s deliciously buttery with fresh lemon flavor. In less than 15 minutes you can have a rice-like pasta side that goes well with nearly any main course.

Lemon Butter Orzo

½ cups chicken or vegetable stock

EACH: sea salt and pepper

lemon juice (fresh is best!)

butter

parsley (optional)

Boil orzo

Add the stock, orzo, salt, and pepper to a small pot over high heat and bring it to a boil.

Simmer orzo

Reduce the heat to medium, cover the pot, and cook the orzo for 10-12 minutes, until the pasta is tender and the liquid has been absorbed.

Season orzo

Remove the pot from the heat and stir in the lemon juice, butter, and parsley.

https://content.jwplatform.com/videos/emWvuwhE.mp4

Lemon butter orzo is a simple side dish that's deliciously buttery with fresh lemon flavor. In less than 15 minutes you can have a rice-like pasta side that goes well with nearly any main course.

This one-pan creamy spinach lemon orzo comes together in just 20 minutes! With fresh spinach, lemon zest, and basil in a creamy sauce, it can be a light, weeknight dinner on it&#39;s own or a super easy side dish!

Creamy Spinach Lemon Orzo

unsalted butter

shallot (finely chopped)

garlic (finely chopped)

white cooking wine (optional)

vegetable stock

thyme

heavy cream

spinach

basil (sliced)

In a large skillet or cast iron, melt the butter over medium-high heat. Add in the shallot and garlic and cook for about 5 minutes, until soft and aromatic.

Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.

Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Stir in the fresh thyme and vegetable broth. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.

Then stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.

Garnish with more lemon zest and an extra sprinkle of parmesan!

This lemon orzo is served with sauteed asparagus and tofu, but more importantly it is easy to make and cooks in just one pan! A complete meal that you can make any night of the week and feel good about.

One Pot Lemon Orzo with Sauteed Asparagus

block extra firm tofu, drained and pressed

soy sauce

lemon juice or apple cider vinegar

cornstarch

lemon pepper

tbsp avocado oil

shallot, minced

tsp capers, minced (optional)

garlic, minced

tsp red pepper flakes (optional)

tsp yellow or white miso paste

yeast

dry orzo

vegetable broth

fresh parsley, minced

Salt and pepper

Place your tofu on a cutting board on it’s side and cut it into 3 equal slabs. Optional, diagonally score the top surface of the tofu, scoring it about 1/3 of the way through the slab.

Place the tofu into a shallow dish and drizzle with the soy sauce and lemon juice to coat. In a separate shallow dish, combine the cornstarch, garlic and lemon pepper together. Dredge the tofu in the cornstarch mixture and set aside.

Heat a large non-stick skillet with your oil over medium heat. When hot, place the tofu slabs in the pan score side down and sear for 5 minutes. Flip the tofu and cook for an additional 5 minutes or until both sides are golden. Transfer the tofu to paper towels to drain.

To the same pan, add the asparagus along with a pinch of salt and sauté for 3-4 minutes until tender then remove from pan.

Now add the shallots and sauté again until softened. Stir in the capers, garlic and red pepper flakes and continue to sauté until the garlic is fragrant.

Add the miso paste and lightly mash it with the back of your spatula, then add the nutritional yeast and orzo. Stir the mixture to coat.

Pour in your vegetable broth and bring the mixture to a simmer, stirring frequently to prevent the orzo from sticking. Allow the orzo to cook for 8-10 minutes uncovered until the orzo is al dente.

Once the orzo has absorbed most of the liquid, stir in the parsley, asparagus and remaining lemon juice and remove from heat. Serve the orzo with the tofu and enjoy.

This was absolutely delicious and flavorful! Me and my husband really enjoyed this and will definitely make it again! It was tangy and creamy. The tofu helps to balance it out all the flavors.

This Lemon Pepper Orzo is a creamy, tangy, one-pot side that's delicious with practically everything! Vegan, Nut-Free, Gluten-Free Option.

Lemon Pepper Orzo | Only 5 Ingredients!

vegan butter (or olive oil)

Top 13 lemon orzo recipes from across the web

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Top 13 lemon orzo recipes from across the web

The most viewed lemon orzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Orzo Pasta Salad with Cucumbe...

Lemon Orzo with Spring Vegetables

Lemony Orzo with Shrimp, Asparagus ...

Creamy Parmesan Spinach Orzo

Australian Lamb Meatballs with Butt...

Lemon Orzo with Parmesan, Kale, and...

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Lemon Butter Orzo

Creamy Spinach Lemon Orzo

One Pot Lemon Orzo with Sauteed Asp...

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Quick Lemon Orzo Recipe

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The most viewed lemon orzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine