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8Ingredients
25Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup orzo
- 2 Tbsp. butter
- 2 cloves garlic (minced)
- 2 cups water (or chicken broth)
- 3 Tbsp. lemon juice (fresh, about 1 lemon)
- 1 lemon
- 1/4 cup Parmesan cheese (shaved or grated)
- 2 Tbsp. parsley (chopped, garnish, optional)
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Directions
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium150mg6% |
| Potassium180mg5% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C50% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Jodi Meisner 8 months ago
decrease liquid by at least 1/4 cup. dont forget to salt the water/broth. lemon and garlic ratios were good
Tame B. 9 months ago
I have made this recipe multiple times and it turns out perfect every time! I add some Pinot Grigio to the recipe to deglaze the pan before adding the liquid. Absolutely delicious recipe!
Cheers Chuck! a year ago
Nice light, refreshing and summery side dish. Toasted the orzo a bit more than the recipe picture but that created a brown butter flavor that was great.
James Thompson a year ago
Easy and deliscious side dish.
You may want to add salt to taste, depending on what type of Parmesan you use.
Jessica S 2 years ago
I needed a light and bright citrusy side to go with tomato based marinated grilled shrimp and this was perfect. I toasted the orzo a tad darker than pictured to bring out a nuttier taste. I also deglazed with about 1/4 c of white wine before adding the chicken broth (reduce the amount of broth to 1 1/2 c). I did add 1/2 of the zest and lemon juice to the broth and added the rest at the end with the cheese. I also mixed in steamed buttered peas and seasoned with some pepper and a a dash of nutmeg. Asparagus would also be a tasty addition. Will definitely be making again. This is not a bold flavored dish, it is a subtle complimentary side for a bold/strong dish. I would recommend using broth and not water, and if a bolder flavor is desired, maybe add some Better Than Bouillon to the butter.
Lisa 2 years ago
My lemon must have been very large as our orzo was very lemony, so added a bit more Parmesan and it was great!