Recipe by FLUFFSTER
Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.
Top Review by Kittencal@recipezazz
delicious! I used homemade chicken stock, I increased the oil and I also added in some chopped feta cheese at the end which took this to another level, oops forgot to mention I added in some cayenne pepper, I cannot eat anything that is not spicy!:)... thanks for sharing this great orzo recipe Fluffy!
- 7 cups chicken stock (or canned low-sodium broth)
- 2 cups orzo pasta (1 pound)
- 1 tablespoon olive oil
- 1⁄4 cup fresh lemon juice
- 3⁄4 cup chopped fresh parsley or 3⁄4 cup chervil (or a combo of both) or 3⁄4 cup basil (or a combo of both)
- salt & freshly ground black pepper
Directions See How It's Made
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.