Lemon Herb Orzo with Feta
Lemon Herb Orzo with Feta
Ingredients
For the Orzo
- 1 1/2 cups orzo pasta
- 3 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 lemon, zested and juiced (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 ounces feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced (optional)
- 1 tablespoon fresh mint, chopped, for garnish (optional)
Instructions
- 1
Bring the chicken or vegetable broth to a boil in a large pot. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh parsley, chopped fresh dill, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 4
Add the cooked and drained orzo to the skillet with the lemon-herb mixture. Toss gently to ensure the orzo is evenly coated.
⏱️ 2 min
- 5
Gently fold in the crumbled feta cheese, halved cherry tomatoes, and thinly sliced red onion (if using).
⏱️ 2 min
- 6
Serve immediately, garnished with fresh mint if desired. This dish can be enjoyed warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Orzo with Feta
Ingredients
For the Orzo
- 1 1/2 cups orzo pasta
- 3 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 lemon, zested and juiced (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 ounces feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced (optional)
- 1 tablespoon fresh mint, chopped, for garnish (optional)
Instructions
- 1
Bring the chicken or vegetable broth to a boil in a large pot. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh parsley, chopped fresh dill, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 4
Add the cooked and drained orzo to the skillet with the lemon-herb mixture. Toss gently to ensure the orzo is evenly coated.
⏱️ 2 min - 5
Gently fold in the crumbled feta cheese, halved cherry tomatoes, and thinly sliced red onion (if using).
⏱️ 2 min - 6
Serve immediately, garnished with fresh mint if desired. This dish can be enjoyed warm or at room temperature.
⏱️ 1 min