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Greek Lemon-Herb Orzo

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Total Time 25 mins
Course Side Dish
Cuisine Greek
Servings 4


  • 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


  • 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.


From the kitchen of palatablepastime.com
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