Greek Lemon-Herb Orzo is an easy pasta side dish to serve alongside your Greek favorites or on top of lettuces as a salad.
Greek Lemon-Herb Orzo
by Sue Lau | Palatable Pastime
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. You’ll find it 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, you may make your own broths and possibly freeze it in ice cube trays as I sometimes do. If so, use a double amount and 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
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Greek Lemon-Herb Orzo
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
Instructions
- Boil orzo in salted water for 11 minutes or until tender; drain.
- Heat olive oil and butter in a saute pan and add onion and garlic and cook until onion is translucent.
- Stir in the wine and chicken base and cook until the wine evaporates; add the lemon juice, dill weed, chives and chopped tomato.
- Continue stirring until the tomato begins to soften, then stir in the chopped parsley.
- Serve hot.
- Garnish with olive, feta, peppers, etc., if you like.
Notes
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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.