This easy orzo is buttery and tangy, with bright lemon flavor and fresh parsley. It makes the perfect side to grilled, baked or roasted meats and fish!
I got into a funk over Christmas, and I’m just creeping out of it lately. It was kind of like a I’m-eating-so-much-good-food (that other people are cooking) and-I-just-don’t-wanna-cook feeling. And then it turned into I-cannot-cook kind of feeling. Which was just unreasonable and downright self pitying. So, I rolled up my sleeves and used what little we had on hand to make this incredibly delicious lemon orzo. And all was well.
A great story, right?
The truth is, ruts happen to me just as frequently as they happen to everyone. Cooking ruts. Writing ruts. Life ruts. Except my rut lasted two weeks. I just lost confidence a little. But then, I added butter, lemon and Parmesan to hot cooked orzo, and decided it was TOO good not to share.
So, here I am. Hoping you’ll take me back.
I love to serve this easy, brightly flavored orzo with roasted meats, fish and chicken, especially my Herb and Citrus Oven Roasted Chicken. You can also add fresh tomatoes, or any other veggies you like. We even added our leftover orzo to cooked smoked sausage, diced tomatoes and chopped bell peppers for a full meal. Sprinkled with fluffy freshly grated Parmesan? So darn good!
This orzo is scrumptious served warm, or at room temperature. It’s very simple to make (as all sides should be), but manages to become the buttery-delicious star of any meal.
Try it tonight!
Lemon Butter Orzo with Parsley
- 3 cups water
- 1 1/2 cups uncooked orzo
- 1/2 teaspoon kosher salt
- 1/4 cup 4 Tbsp. unsalted butter
- Zest and juice from 1 lemon
- 1 Tablespoon finely chopped fresh parsley
- 1/8 teaspoon paprika
- Kosher salt and coarse black pepper, to taste
- 1/4 cup grated Parmesan cheese
- In a large saucepan over high heat, bring water to a boil. Add orzo. Cover and reduce heat to medium. Cook until pasta is tender, 10-12 minutes.
- Drain orzo and return to pan. Stir in butter, lemon zest and juice, parsley, paprika, salt and pepper until well blended. Spoon into a large serving dish and sprinkle with grated Parmesan. Serve warm.
Awh I know the kind of funk you mean Georgia! I hardly did any cooking over christmas when I was over visiting my family in Norway, maybe save a fried egg or something, and when I got back home I was like “where do I even begin? I need food…” Now I am slooowly but surely making my way back to the kitchen, getting a couple of recipe books for christmas sure helps! :)
This orzo looks delicious, girl! I hope you have a great week ahead of you :) x
I love love love orzo and combined with butter and lemon is sure to make for one of the best side dishes ever. Easy yet yummy recipes are my favorites! Happy you’re back blogging amazing food recipes again, I’ve been missing you in the past couple weeks!
I definitely need to make more orzo! It’s so easy, and this recipe looks lovely :)
As I have told you before, you have one of the best websites and recipes that there is.
You’re so kind, Tammy. Thank you!
looks wonderful! you really can’t go wrong with orzo. :)
This is right up alley, so bright and fresh and simple!
Of course we’ll take you back! Especially with something buttery and lemony like this. We all go through those ruts, it’s part of life. Hope your 2015 is off to a great start. Wishing you a delicious new year!
I was completely cooked out at Christmas. We had family here visiting John’s parents and they’d all head out to do their visiting and I was i the kitchen cleaning or cooking the whole time. When they all got on a plane to leave, I hit the couch vowing to never cook again. :)
I think this orzo is a good place to start back.
It looks delicious Georgia! I am definitely going to put this on the menu tonight!
I know that story very well :) But I have to say, this dish is beautiful and looks and sounds so, so flavorful!
What is it about orzo that makes me adore it so much?! I think maybe it’s because I can trick myself into thinking it’s not pasta… :) Regardless, this looks delicious, and would go perfectly with just about anything!
I was just thinking about orzo yesterday – seriously! Good timing on this post for me. It’s absolutely necessary to take a breather now and then. Inspiration will always creep back in if we give ourselves a break. Happy New Year, Georgia!
lemon and parsley and or basil are one of my favorite flavor combinations. you nailed it with the orzo! LOVE
I love this recipe – and will be making it for a crowd. Do you think I can triple it or would you advise against it?
Thanks for letting me know you love the recipe, Elizabeth! I’d say go ahead and triple it!
Made this tonight to go with a Greek chicken dish. It was absolutely delicious!! Thank you!