1 Video | Photo: Orzo with Thyme and Lemon Zest Recipe
Ingredients
- 1 1/2 cups chicken stock or broth
- 2 cups water
- Pinch dried red pepper flakes
- 1 garlic clove, minced or pressed
- 3/4 cup orzo
- 1/2 lemon, zested
- 2 tablespoons fresh chopped thyme leaves
- Salt
Directions
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
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By hazel2202
Toronto,
on July 04, 2011
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I love watching Melissa's shows. I tried out this recipe to go with the Greek Spinach Pie that I prepared for Sunday lunch, and it turned out delicious. I read the other reviews and did not turn down the heat too low, but let it boil steadily at medium; kept checking it now and then to make sure the liquid does not dry out. I added some salt, cut down on the thyme and added a 1/2 tsp of Greek seasoning. Will try it out, adding roasted chicken and veggies the next time. Thanks Melissa for this great recipe.
By pvcamom
on October 18, 2010
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I tried this recipe and there was way too much liquid to be absorbed in anywhere near 10 minutes. It still tasted good, but I drained about a cup of liquid after it was finished cooking. Anyone else have that issue?
By uvrdowli_13052345
Cedar Hills, 84
on August 05, 2010
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I watched Melissa make this on her show and it sounded very good. I was a little worried after reading a few of the comments but I wanted to try it anyway. It was fantastic! I took some advice from previous reviewers. I added 1 teaspoon of salt to the water (you have to add salt or it will be very bland. I added 1-2 inch pieces of asparagus after 5 minutes of cooking. I let it boil hard for all 10 minutes. I only used half the thyme, but I wouldn't have minded more. I added a bit of leftover chicken at the end, stirred in some parmesan, and about 2 tablespoons of sour cream. My 17-year-old son and I scarfed it all down. I will definitely be making this again. Thanks Melissa, I love your show!
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