Tuesday, March 7, 2017

Easter Lemon-Basil Orzo w/ Parmesan


  • 3/4 cup uncooked orzo
  • 2 teaspoons canola oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • Basil sprigs (optional)

How to Make It

  1. Cook the orzo according to package directions, omitting the salt and fat. Drain.
  2. . While orzo cooks, heat oil in a medium nonstick skillet over medium-high heat. Add lemon rind and garlic; sauté 1 minute. Remove from heat. Add orzo, basil, and remaining ingredients; toss well. Garnish with basil, if desired. Serve at room temp. to avoid flare-ups and Enjoy!

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