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Recipe courtesy of Sandra Lee

Lemon Herb Orzo

  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    132
    Total Fat
    4
    Saturated Fat
    1
    Carbohydrates
    21
    Dietary Fiber
    1
    Sugar
    1
    Protein
    4
    Cholesterol
    0
    Sodium
    3
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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Ingredients

1 cup orzo

1 lemon, juiced

1 tablespoon extra-virgin olive oil

1 tablespoon fresh cilantro leaves, finely chopped

2 tablespoons fresh parsley leaves, finely chopped

Directions

  1. In a medium pot of boiling salted water, cook orzo according to package directions.
  2. Drain pasta and transfer to medium bowl. Add remaining ingredients and toss to combine.
Show: Semi-Homemade Cooking
Episode: Light and Healthy

Categories:

Vegetarian Pasta Recipes Fruit Lemon Side Dish Lunch Low Sodium Vegan

Let's Get Cooking!

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31 Reviews
Add Your Review

Sarah K.

This is a very easy recipe. I did make a couple changes, but still rated it high because the method is the same. I used chicken broth instead of water, and have made it with various herbs, depending on what I'm in the mood for that day. It's great with a little thyme, rosemary or basil. I personally do not like cilantro, so I didn't even bother with it. All a person has to do is know what they like and don't like and make changes accordingly. Very simple.

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