Toasted Orzo with Lemon


Toasted Orzo with Lemon

Course Side Dish
Cuisine Italian
Keyword Recipe
Servings 2
Author Daniel


  • 4 tablespoons olive oil
  • 16 ounces orzo (2 1/2 cups)
  • 1 teaspoon lemon zest grated
  • Coarse salt and ground pepper
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh lemon juice


  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes.
  • Add 4 cups water and lemon zest; season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
  • Remove from heat. Stir in parsley, remaining 2 tablespoons olive oil and lemon juice.

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