ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Orzo

Prep time 5 mins
Cook time 18 mins
Yield about 7 cups
Greek pasta is tossed with a warm, buttery blend of lemon and Parmesan.

Ingredients

  • 6 cups chicken broth
  • 16 ounces uncooked orzo (rice-shaped pasta)
  • 1/4 cup butter or margarine
  • 2 tablespoons grated fresh lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon freshly ground pepper
  • Garnish: freshly grated Parmesan cheese

How to Make It

  1. Bring broth to a boil in a Dutch oven. Stir in orzo; cook, uncovered, 9 to 11 minutes or until tender, stirring occasionally to prevent sticking. Drain.

  2. Melt butter in same pan over medium heat. Add hot cooked orzo, lemon rind, and next 3 ingredients. Stir gently just until cheese melts. Serve hot. Garnish, if desired.

  3. Fix it Faster: Use refrigerated shredded Parmesan cheese.

Christmas With Southern Living 2006