Recipe: Perfect Lemon Orzo/ Mediterranean Rice

Lemon Orzo/ Mediterranean Rice. But this lemon rice is very simple to make. It starts with a little bit of rich extra virgin olive oil in which our onions, garlic are sauteed. From there, we add a little orzo, rice, and our liquid (lots of fresh lemon juice and broth).

Lemon Orzo/ Mediterranean Rice Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. A tangy flavor takes just a few ingredients and a sprinkling of fresh chopped mint adds freshness! You can have Lemon Orzo/ Mediterranean Rice using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lemon Orzo/ Mediterranean Rice

  1. Prepare 1 of onion sliced.
  2. You need 1 of shallot sliced.
  3. You need 1 of garlic glove / minced.
  4. You need 2 cups of long grain rice.
  5. You need 1/2 cup of orzo.
  6. It's 2 of juiced lemons.
  7. You need of Grate 1 lemon, save zest.
  8. Prepare 1/4 cup of parsley.
  9. It's Pinch of sea salt.
  10. You need 2 tbsp of avocado oil.
  11. You need 2 cups of chicken broth.

Simmer orzo, broth, oregano, and lemon zest to until the orzo is tender. Cook the orzo in a large saucepan, according to package instructions. Drain the orzo then rinse thoroughly in a strainer with cold water. Transfer pasta to a large mixing bowl.

Lemon Orzo/ Mediterranean Rice instructions

  1. Rinse rice for 30 minutes / while they is soaking get pan hot w oil and sauté onion, shallot and orzo for 5 minutes. Then add garlic. Then add 2 cups chicken broth, and lemon juice and zest..
  2. Add rinsed rice, parsley and place in pinch of salt and sprinkle of Greek seasoning. Put lid on for 20 minutes on low. Stir once..
  3. Let rice rest off heat. Enjoy! Add fresh parsley!.

Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir. In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper.

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