Lemon Orzo
Lemon Orzo
Ingredients
- 1 pound orzo pasta
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup olive oil
- 1/4 cup fresh dill, chopped
- 4 ounces feta cheese, cubed or crumbled
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 2
While the orzo is cooking, prepare the lemon zest and juice. Zest the entire lemon, then cut it in half and squeeze out the fresh juice.
⏱️ 3 min
- 3
Once the orzo is cooked, drain it thoroughly using a colander. Immediately transfer the warm, drained orzo to a large mixing bowl.
⏱️ 2 min
- 4
Add the lemon zest directly over the warm orzo. Pour in the freshly squeezed lemon juice.
⏱️ 1 min
- 5
Season generously with kosher salt and freshly ground black pepper. Remember that orzo itself is quite bland, so don't be shy with the seasoning.
⏱️ 1 min
- 6
Drizzle the olive oil over the orzo mixture. It's crucial to add the oil while the orzo is warm, as this helps the pasta absorb all the flavors more effectively.
⏱️ 1 min
- 7
Stir the orzo mixture thoroughly with a spoon to ensure all the lemon, seasoning, and olive oil are well distributed and absorbed.
⏱️ 2 min
- 8
Add the chopped fresh dill and the cubed or crumbled feta cheese to the bowl.
⏱️ 1 min
- 9
Gently toss all the ingredients together until they are well combined. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 10
Serve the Lemon Orzo warm as a flavorful side dish. For an extra burst of freshness, you can add an additional squeeze of fresh lemon juice just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Orzo
- 1 pound orzo pasta
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup olive oil
- 1/4 cup fresh dill, chopped
- 4 ounces feta cheese, cubed or crumbled
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 2
While the orzo is cooking, prepare the lemon zest and juice. Zest the entire lemon, then cut it in half and squeeze out the fresh juice.
⏱️ 3 min - 3
Once the orzo is cooked, drain it thoroughly using a colander. Immediately transfer the warm, drained orzo to a large mixing bowl.
⏱️ 2 min - 4
Add the lemon zest directly over the warm orzo. Pour in the freshly squeezed lemon juice.
⏱️ 1 min - 5
Season generously with kosher salt and freshly ground black pepper. Remember that orzo itself is quite bland, so don't be shy with the seasoning.
⏱️ 1 min - 6
Drizzle the olive oil over the orzo mixture. It's crucial to add the oil while the orzo is warm, as this helps the pasta absorb all the flavors more effectively.
⏱️ 1 min - 7
Stir the orzo mixture thoroughly with a spoon to ensure all the lemon, seasoning, and olive oil are well distributed and absorbed.
⏱️ 2 min - 8
Add the chopped fresh dill and the cubed or crumbled feta cheese to the bowl.
⏱️ 1 min - 9
Gently toss all the ingredients together until they are well combined. Taste and adjust seasoning if necessary.
⏱️ 2 min - 10
Serve the Lemon Orzo warm as a flavorful side dish. For an extra burst of freshness, you can add an additional squeeze of fresh lemon juice just before serving.
⏱️ 2 min