Vegetable Orzo With Lemon Herb Seasoning Recipes

ORZO WITH HERBS

Steps:

• Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

ORZO WITH LEMON AND HERBS

Steps:

• 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.

VEGETABLE ORZO WITH LEMON & HERB SEASONING

Steps:

• Start by heating the oil in a large saucepan/wok on medium heat.
• Add the onion and garlic and saute for a minute or two.
• Add the carrot and celery and saute for another 2 minutes.
• Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
• Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
• Pour in enough broth to cover, about 1 cup.
• Let the orzo absorb the broth, adding more as necessary.
• Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
• When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
• Season with salt and pepper and serve with a nice crusty bread.

VEGETABLE ORZO

Steps:

• Cook orzo in chicken broth until tender (add water if necessary).
• Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
• This is where I usually add a little salt and fresh cracked pepper.
• Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
• The heat of the other ingredients will wilt the parsley.
• Stir in the juice of the 1/2 lemon and olive oil if desired.
• Serve with grated Parmesan.
• Enjoy.