Lemon Orzo

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

Yield: about 7 cups
Recipe from Oxmoor House

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  • 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


  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.
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