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.
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
Instructions:
Step 1: Place a medium sized saucepan over high heat and add the water, broth, olive oil, salt, lemon zest, lemon juice, and paprika.
Step 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.
Step 3: Allow to boil until the pasta is al dente, according to package directions.
Step 4: Drain the liquid (do not rinse) and place orzo in a bowl.
Step 5: Add the butter and stir to combine.
Step 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
Ingredients
- 2 cups water
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon salt
- Zest of one lemon
- Juice from 1/2 same lemon
- Pinch of paprika
- 1 1/2 cups orzo pasta
- 2 tablespoons butter
- 3 tablespoons chives finely chopped
Instructions
- Place a medium sized saucepan over high heat and add the water, broth, olive oil, salt, lemon zest, lemon juice, and paprika.
- 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.
- Allow to boil until the pasta is al dente, according to package directions.
- Drain the liquid (do not rinse) and place orzo in a bowl.
- Add the butter and stir to combine.
- Gently fold in the chives. Garnish with a bit more lemon zest and more chives, if desired. Serve warm or chill and serve cold.
I love the simplicity of this dish.
Oh, and your intro gave me an idea! My mom used to make me PB&J and alphabet soup for lunch… unfortunately, my kids really don’t like soup all that much. However, I know that they (especially my oldest) would love this orzo dish. Maybe I should make this and serve it with a PB&J. I know it might seem like a unique combo, but I bet my boys would be thrilled.
I have a deep love for orzo and am always looking for new ways to make it. I really like the refreshing lemon suggestion!
What a pretty lunch! Food usually isn’t pretty but that dish is simple and inviting. The photography is gorgeous, too!
I have never had orzo before, looking at the photo above I thought it was rice. I can’t wait to try this, thank you for sharing this recipe.
This looks absolutely delicious. I love anything with a lemon flavor.
Ooh sounds yummy! I’m not typically big on lemon but this time of year I love it- and I LOVE chives.
This looks yummy. I have never made orzo before. I love to make dishes with lemon, especially around this time of year because it brightens up the dish a bit. Thanks for sharing!
This looks so good! I’ve never made orzo before, but it looks amazing and I love lemon so I might give it a try. 🙂
I don’t like heavy meals so this looks delicious to me. I love the lemon which lightens it up and adds tang. This is a great idea.
This looks delicious! Sometimes I like to mix in light meals during the week this sounds like a perfect addition topped with asparagus!