Greek Lemon-Herb Orzo

Easy pasta side dish to serve alongside your Greek favorites or on top of lettuces as a salad.

Greek Lemon-Herb Orzo

Greek Lemon-Herb Orzo

by Sue Lau | Palatable Pastime

7.7.14

There are many great accompaniments to go with Greek entrees- Greek Salad, or maybe Wild Rice Pilaf.

Another easy option which may be faster than either of those is to cook up a quick and simple pasta dish. Orzo is a pasta, even though many people often associate it with rice, perhaps because it is often included in many dishes such as rice pilaf or “Rice-a-Roni” (with orzo being the macaroni part.)

It is just  about as simple as making rice-a-roni with the added benefit of not having to add a mystery envelope of ingredients you may not be able to pronounce.

The chicken base I use is called “Better than Bouillon” and comes in jars near where you can buy bouillon cubes or canned stock. I find it simple to use, and also it makes it easy work to mix up a smaller amount of broth than opening a can.  Of course, if you make your own broths and possibly freeze it in ice cube trays as I sometimes do, use a double amount, add it with the wine and be sure to cook it off.

This is a recipe I am sure you will enjoy and return to again and again!

~Sue

Greek Lemon-Herb Orzo

  • Servings: 4
  • Time: 25mins
  • Difficulty: easy
  • Print

Greek Lemon-Herb Orzo
Ingredients:

  • 1 cup uncooked orzo pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup chopped onion
  • 2 tablespoons dry sherry
  • 2 teaspoons chicken base
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried dill weed
  • 1 teaspoon minced chives
  • 1 small fresh roma tomato, chopped
  • 2 tablespoons chopped fresh parsley

Method:

  1. Boil orzo in salted water for 11 minutes or until tender; drain.
  2. Heat olive oil and butter in a saute pan and add onion and garlic and cook until onion is translucent.
  3. Stir in the wine and chicken base and cook until the wine evaporates; add the lemon juice, dill weed, chives and chopped tomato.
  4. Continue stirring until the tomato begins to soften, then stir in the chopped parsley.
  5. Serve hot.
  6. Garnish with olive, feta, peppers, etc., if you like

palatablepastime.com

Greek Lemon-Herb Orzo

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Toasted Pearl Couscous Salad

Mediterranean Chickpea Salad – Balela 

Roasted Radishes with Feta and Mint

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1 Comment

  1. Annacia says:

    I made a half amount of this last evening to accompany some Greek seasoned grilled chicken along with a green salad. I did replace the sherry with an equal amount of water mixed with the chicken base. We truly enjoyed your recipe, thanks so much for sharing.

    Like

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