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

Recipe by Oxmoor House June 2006

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Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Yield:
about 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas With Southern Living 2006

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