Lemon Orzo

recipe
Greek pasta is tossed with a warm, buttery blend of lemon and Parmesan.

Yield:

about 7 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes

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

Preparation

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.

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.

Fix it Faster: Use refrigerated shredded Parmesan cheese.