Recipe courtesy of Jill Davie
Episode: Vow Renewal
Total:
35 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

For the salad:
For the lemon cups:

Directions

For the salad: 

In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper. 

For the lemon cups: 

Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin. 

To assemble: 

Fill each lemon cup with the orzo salad and arrange on a platter for service.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Mediterranean Orzo Salad

Recipe courtesy of Ree Drummond

Jalapeno Popper Orzo Mac-n-Cheese

Recipe courtesy of Rachael Ray

Orzo Salad with Mustard Greens and Dried Cherries

Recipe courtesy of Nancy Fuller

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking