Greek Orzo with Lemon and Herbs Recipe
4 servings
servings2 minutes
active time12 minutes
total timeIngredients
1/2 onion
3 garlic cloves
2 tbsp extra virgin olive oil (- plus more to serve)
1/4 tsp salt
1 tsp dried oregano
1 tsp dried dill
1/4 tsp black pepper
1 cup orzo
1 lemon
2 1/2 cups vegetable/chicken broth (- see note 1)
Fresh dill - optional garnish
Directions
Finely chop the onion and garlic.
Heat the extra virgin olive oil in a small saucepan over medium heat.
Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)
Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.
Add the zest of the lemon and then pour over the broth and bring to a simmer. Simmer the orzo for 10 minutes or until cooked through. (There should be very little liquid left once cooked - see note 1)
Notes
With the low gluten, wheat orzo only use about 2 cups of water
Nutrition
Serving Size
-
Calories
227 kcal
Total Fat
8 g
Saturated Fat
1 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
737 mg
Total Carbohydrate
35 g
Dietary Fiber
2 g
Total Sugars
4 g
Protein
6 g
4 servings
servings2 minutes
active time12 minutes
total time