Side Dishes

Serve this lemon orzo as a side with chicken or fish dishes. Toasting the orzo before cooking brings out the natural nut flavor of the semolina and balances wonderfully with the lemon flavor.

Ingredients
  • 2 tablespoons unsalted butter, divided
  • 1 1/2 cups uncooked orzo
  • 2 1/2 cups chicken stock
  • 1 lemon, juiced and zested, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspooon garlic powder
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh flat-leaf parsley
Step By Step Method
  1. Gather all ingredients.
  2. Melt 1 tablespoon butter in a large nonstick skillet over medium. Add orzo, and cook, stirring occasionally, until light golden and toasted, about 2 minutes.
  3. Stir in chicken stock, 1 1/2 teaspoons lemon zest, salt, and garlic powder. Bring to a simmer over medium-low.  Simmer, stirring occasionally, until orzo is al dente and most of the stock is evaporated, 10 to 12 minutes.
  4. Remove from heat, and fold in 2 tablespoons lemon juice, Parmesan cheese, and remaining 1 tablespoon butter until butter is melted. Garnish with parsley and additional lemon zest.