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 td2596
Wolcott, CT
on May 30, 2012
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I found the ratio of liquid to be spot on as long as the cooking pot was left at a medium-to-rapid boil. I reversed the water/broth measurements as I used some stock that I had previously frozen and it was exactly 2 cups when defrosted. The only other change was sauteing the Orzo a bit in oil before adding the liquid and adding some parmesan reggiano right before serving. Hubby loved it!
By chefkatgurl_115...
Nashville, TN
on February 13, 2012
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No question about it, the ratio of liquid to orzo is off. I used a cup less water than written and pasta got soft way before it reduced. If I boiled it down any longer there would be no texture in the orzo left I am sure.
Will redo with 1/2 the amount of broth and water, and 1 tbsp thyme.
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.
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