Prep Time5 minutes
Cook Time15 minutes
Resting time5 minutes
Total Time25 minutes
Ingredients
- 1 lemon for juice and zesting
- 1 cup orzo
- 2 ½ cups chicken broth
- ½ teaspoon dried oregano
- ½ tablespoon butter
- 1 teaspoon fresh mint finely chopped or 1 tablespoon of fresh parsley
Instructions
-
-
Using a vegetable peeler, peel off two large strips of lemon zest.
-
Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
-
Remove from heat and stir in butter. Rest 5 minutes.
-
-
Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.
Notes
Optional additions
Stir in 1/4 cup freshly grated parmesan cheese or crumbled feta cheese
Stir in 2 green onions finely sliced
Stir in 1/4 cup freshly grated parmesan cheese or crumbled feta cheese
Stir in 2 green onions finely sliced
Nutrition Information
Calories: 168 | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 553mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
