Adge's Aunt Connie's Orzo with Lemon and Herbs

From Hot Off the Griddle, May 2004.

When you’re short on time and long on appetite. 


  • 1 1/4 cup orzo (uncooked)
  • 1/2 cup chicken stock
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 tsp lemon zest (fresh peel)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp each chopped fresh parsley, mint and thyme


  1. Bring large pot of water to boil.
  2. Add orzo and salt liberally (should taste like sea water).
  3. Cook until tender (about 8 to 10 minutes) and drain.
  4. Combine chicken stock, butter and oil in a small pot.
  5. Bring to a boil and remove from heat.
  6. Add cooked orzo, herbs, zest and lemon.
  7. Mix. Serve at room temperature.

OPTIONAL EXTRAS: Crumbled feta cheese, olives
Serves 4 to 6 as a side dish, depending on added extras.

Posted on September 9, 2015 and filed under rice & grain.