Sometimes it’s the simplest of foods that we enjoy the most. Such was the case when I made lemon orzo with chives for lunch today. Of course, I could have just made a pb&j and been done with it, but this delightful dish literally took only a few minutes more to prepare. The addition of lemon makes me thing of spring which is thankfully right around the corner.
You can prepare this orzo recipe as a stand a lone dish. I think it would also go incredibly well as a side with chick, or top it with some grilled asparagus. The possibilities are endless with this one.
Lemon Orzo with Chives
ingredients:
2 cups water
1 cup chicken broth
2 tbsp. olive oil
1 tbsp. salt
zest of one lemon
juice from 1/2 same lemon
pinch of paprika
1 1/2 cups orzo pasta
2 tbsp. butter
3 tbsp. chives finely chopped
directions:
1. Place a medium sized saucepan over high heat and add the water, broth, olive oil, salt, lemon zest, lemon juice, and paprika.
2. Once the liquid has come to a boil, add the orzo and stir until it has returned to a boil. Reduce the heat to medium and stir once more.
3. Allow to boil until the pasta is al dente, according to package directions.
4. Drain the liquid (do not rinse) and place orzo in a bowl.
5. Add the butter and stir to combine.
6. Gently fold in the chives. Garnish with a bit more lemon zest and more chives, if desired. Serve warm or chill and serve cold.
This flavorful dish is so versatile. If you don’t have chives, you could use parsley or scallions. Some kalamata olives would also make a nice addition to this dish.
Lemon Orzo with Chives
About a MomIngredients
- 2 cups water
- 1 cup chicken broth
- 2 tbsp. olive oil
- 1 tbsp. salt
- zest of one lemon
- juice from 1/2 same lemon
- pinch of paprika
- 1 1/2 cups orzo pasta
- 2 tbsp. butter
- 3 tbsp. chives finely chopped
Instructions
- 1. Place a medium sized saucepan over high heat and add the water, broth, olive oil, salt, lemon zest, lemon juice, and paprika.
- 2. Once the liquid has come to a boil, add the orzo and stir until it has returned to a boil. Reduce the heat to medium and stir once more.
- 3. Allow to boil until the pasta is al dente, according to package directions.
- 4. Drain the liquid (do not rinse) and place orzo in a bowl.
- 5. Add the butter and stir to combine.
- 6. Gently fold in the chives. Garnish with a bit more lemon zest and more chives, if desired. Serve warm or chill and serve cold.
- This flavorful dish is so versatile. If you don't have chives, you could use parsley or scallions. Some kalamata olives would also make a nice addition to this dish.
That looks amazing! If only my computer would let me smell it!
I love orzo! Last weekend I made it with cherry tomatoes, spinach, and feta – next time I’m trying your recipe!
This sounds divine, i’m going to give it a try…thanks for the inspiration!
Oh lemon orzo, this looks amazing! I have never used orzo at home, but this looks easy enough to make and I am sure my family will love it.
What an interesting dish and I can substitute vegetable broth instead of chicken and make it a vegetarian dish for us. Love that lemon is used and bet the taste is unusual and great.
It sounds yummy and looks so refreshing!
I love this. It’s perfect for the warm months ahead.
Yummy! That would be a great side item for some of my favorite dishes.
Thanks for sharing this delicious food. I wanna prepare this but what is chives finely? I don’t understand and really don’t know this ingredients. Can you please tell me in details?
Chives makes everything 200x better – need to try this recipe!