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The side dish that matches everything! Like a classic trench coat, youโll reach for this Lemon Orzo recipe again and again! If you like the Trader Joeโs โrice orzo pilafโ box mix, then this is the recipe for you!
If you love the Trader Joeโs โrice orzo pilaf mixโ box, then this is the recipe for you! After buying at least one box per week of it myself, I finally decided to hack it and make it from scratch using pantry staples. Just to be clear: unlike the box mix, my lemon orzo recipe does not contain any rice!
When I use the box mix, I always add some fresh lemon zest before serving, and so I made that the center of this dish. And side note: if youโve never had the Trader Joeโs mix, youโre still going to want this lemon orzo recipe because itโs a great, easy side dish that pairs well with almost any meal.
Ingredients
- Olive Oil. One tablespoon of olive oil just to saute the orzo lightly before stirring in the rest of the ingredients.
- Butter. One tablespoon of butter, also for sautรฉing the orzo. The Trader Joeโs box mix of orzo rice pilaf calls for butter or olive oil, and I always use one of each for flavor.
- Orzo. Grab an 8-ounce package of orzo pasta; this is about 1 1/3 cups of dry orzo. If you have leftovers, donโt miss my Baked Chicken Orzo.
- Garlic. Two cloves of garlic bring so much flavor to this lemon orzo, donโt skip it!
- Chicken Broth. Our cooking liquid is 2.5 cups of chicken broth. If youโre vegan, you may use vegetable broth and sub olive oil for the butter and still enjoy this recipe!
- Salt and Pepper. Equal parts salt and freshly group black pepper (1/2 teaspoon of each).
- Lemon. One whole lemon that we will zest and juice.
How to Make Lemon Orzo
- First, heat the olive oil and butter in a heavy bottomed saucepan with a lid over medium heat. When melted and sizzling lightly, stir in the orzo. Cook (while stirring occasionally) until some of the orzo pieces start to turn golden brown, about 4-5 minutes.
2. Add the minced garlic and saute for 30 seconds, (until fragrant).
3. Next, stir in the chicken broth, salt and pepper. Bring this mixture to a boil, and then place the lid on the pan. Lower the heat, and let it gently simmer for 10 minutes.
4. After 10 minutes, remove the lid, stir, simmer another 3-5 minutes, until almost all of the liquid is absorbed. (If itโs dry at this point (you cooked it with too much heat), splash in extra chicken broth to save it). Just before serving, stir in the lemon juice and lemon zest.
Storage/ Make Ahead:
This lemon orzo recipe is great reheated the next day. If you have leftovers, place them in food storage containers and refrigerate for up to 3 days. I donโt recommend freezing this. You can make it up to 3 days in advance, store in the fridge, and reheat gently on the stovetop with a splash of chicken broth to warm it through before serving.
Recipe Tip
To bump up the protein: stir in a can of rinsed and drained chickpeas just before serving.
Serve this with Parmesan cheese at the table!
Lemon Orzo
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups (8 ounces) of orzo
- 2 cloves garlic minced
- 2 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon zested and juiced
Instructions
- Heat the olive oil and and butter over medium-high heat. When sizzling, stir in the orzo.
- Saute and cook the orzo until about 25% of the pieces are golden brown.
- Add the garlic and saute for 30 seconds.
- Add the chicken broth, salt, and pepper. Bring to a boil. Lower the heat, cover, and let simmer for 10 minutes.
- Remove the lid, stir, and cover and simmer another 3-5minutes, until done and most of the liquid is absorbed.
- Before serving, add the lemon zest and juice. Taste for salt and pepper, adjust, and serve.
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