Lemon Orzo

Oh boy, it's been a long time since anyone posted something on here.  I've got a few minutes today and have a recipe I've been forgetting to put up, so I'm finally getting to it.  Lemon orzo - so easy, so customizable, so delicious!  We make this one quite often, probably once a week or so.  It goes well as a side dish for just about anything. 


Lemon Orzo as a side dish for BLTs (and yes, Ryan and Oliver got real bacon)

Lemon Orzo

from Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day

makes 4 servings



1 lemon

salt & pepper

1 c orzo

1 T olive oil

2 green onions, trimmed and thinly sliced

1.  Use a vegetable peeler to remove peel from the lemon in wide strips (leaving the pith behind).  Thinly slice the peel.  Halve the lemon and squeeze to get about 2 T of juice.

2.  Bring a large pot of water to a boil;  add some salt.  Add orzo and lemon peel.  Cook until orzo is al dente according to package directions, drain and return to pan.

3.  Add lemon juice, olive oil and green onions.  Season to taste with salt and pepper; toss to combine.  Serve warm or at room temperature. 



Notes:  As I said, this is a recipe that lends itself to customizing and I've done several different things.  You can toss in cheeses at the end (goat cheese, feta, parmesan), veggies either cooked with the pasta or greens wilted at the end (peas, asparagus, spinach) and herbs (rosemary might be a good one).  So give it a try, add whatever you like or just have it straight up.  Whatever you do, this is an easy, go-to side dish.