Lemon Orzo with Soft Herbs Recipe
Introduction
This vibrant Lemon Orzo is a simple, flavorful side dish perfect for spring and summer. With the fresh zest of lemon and a blend of soft herbs, it’s a refreshing twist on a classic pasta.
Ingredients
- 50g butter
- 500g orzo
- 2 chicken stock cubes
- 1 lemon, zested
- Large handful of finely chopped soft herbs (such as chives, dill, and basil)
- Good squeeze of lemon juice
Instructions
- Step 1: Heat the butter in a frying pan over medium heat. Add the orzo and stir well to coat it with the butter. Toast the orzo for 4-5 minutes until it turns golden.
- Step 2: Crumble the chicken stock cubes over the orzo. Increase the heat to high and pour in 1.3 litres of boiling water. Cook for about 10 minutes until the orzo is tender, adding a splash more water if necessary.
- Step 3: Remove from heat and let the orzo cool to room temperature. Stir in the lemon zest and the finely chopped herbs.
- Step 4: Season to taste and add a good squeeze of fresh lemon juice. Mix well, then leave to cool completely.
- Step 5: Transfer the lemon orzo to airtight containers and refrigerate until needed. It will keep well chilled for up to four days.
Tips & Variations
- Try swapping chicken stock cubes for vegetable stock to make this dish vegetarian-friendly.
- Add toasted pine nuts or slivered almonds for a delightful crunch.
- Use this lemon orzo as a base for grilled trout or marinated chicken for a complete meal.
Storage
Store the lemon orzo in an airtight container in the refrigerator for up to four days. Reheat gently or serve cold as a refreshing side salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock cubes work perfectly fine, especially if you prefer a vegetarian version or want a lighter flavor.
Is lemon orzo served hot or cold?
This dish can be served warm right after cooking or chilled as a refreshing side. Cooling allows the flavors to meld beautifully.
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Lemon Orzo with Soft Herbs Recipe
- Total Time: 25 minutes
- Yield: Serves 4–6 people 1x
Description
A refreshing and zesty lemon orzo recipe featuring toasted orzo pasta cooked with chicken stock, finished with fresh lemon zest, juice, and a medley of aromatic soft herbs like chives, dill, and basil. Perfect as a light side dish or base for combining with grilled fish or marinated chicken.
Ingredients
For the Lemon Orzo
- 50g butter
- 500g orzo pasta
- 2 chicken stock cubes
- 1 lemon, zested
- Large handful of finely chopped soft herbs (chives, dill, basil)
- Good squeeze of lemon juice
Instructions
- Toast the Orzo: Heat the butter in a frying pan over medium heat. Add the orzo and stir well to coat it evenly with the melted butter. Toast the orzo for 4-5 minutes until it turns a golden color, stirring occasionally to prevent burning.
- Add the Stock and Cook: Crumble the chicken stock cubes over the toasted orzo. Increase the heat to high and pour in 1.3 litres of boiling water. Stir gently and cook the orzo for 10 minutes until tender, adding a splash more boiling water if necessary to keep the pasta submerged.
- Cool and Add Flavor: Remove the pan from heat and leave the orzo to cool to room temperature. Once cooled, stir in the freshly grated lemon zest and the finely chopped soft herbs like chives, dill, and basil to infuse vibrant flavors.
- Season and Store: Season the orzo with salt and pepper to taste, if desired, and add a generous squeeze of fresh lemon juice to brighten the dish. Allow the orzo to cool completely before transferring it to airtight containers. Store in the fridge and consume within four days.
- Serving Suggestions: Use this lemon orzo as a refreshing side dish or combine it with grilled trout or marinated chicken and feta for a delicious, light meal.
Notes
- You can substitute chicken stock cubes with vegetable stock cubes for a vegetarian option.
- Adding the herbs after cooling helps maintain their fresh flavor and color.
- Keep an eye on the orzo while toasting to prevent it from burning.
- This orzo keeps well refrigerated for up to four days in an airtight container.
- Adjust lemon juice quantity to taste for more or less tanginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lemon orzo, toasted orzo, lemon zest, soft herbs, easy orzo recipe, side dish, Mediterranean pasta salad
