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Tag: orzo

  • Creamy One Skillet Pasta You’ll Love

    Marry Me Chicken Orzo is creamy, cozy, and cooked in one pan. Tender orzo simmers in rich cream sauce with savory Mediterranean ingredients for an easy skillet dinner. Every bite is full of that classic “Marry Me” flavor.

    Marry Me Chicken Orzo in a pan
    • Flavor: Rich, creamy, and savory with bright notes from sun-dried tomatoes and a hint of Parmesan.
    • Time-Saving Tip: This recipe uses cooked chicken breasts or rotisserie chicken for quick cooking, and the orzo simmers in the same pan with no draining needed.
    • Serving Suggestions: Serve this creamy chicken orzo with extra Parmesan and cracked pepper. Feeding a crowd? Add homemade garlic bread and a Caesar salad to stretch the meal. 
    • Meal Prep: Portion leftovers into single-serve containers for easy grab-and-go lunches. Add some raw baby spinach on top of each portion, which will wilt as it reheats.
    broth , spinach , sun dried tomatoes , parmesan , basil , garlic , whipping cream , chicken and orzo to make Marry Me Chicken Orzobroth , spinach , sun dried tomatoes , parmesan , basil , garlic , whipping cream , chicken and orzo to make Marry Me Chicken Orzo

    Creamy Skillet Ingredients

    • Sun-Dried Tomatoes: Use jarred tomatoes packed in olive oil for the best flavor and texture, and save the oil for sauteing future recipes.
    • Orzo: Small and quick cooking, orzo pasta cooks right in the sauce, no need for a separate pot or extra steps. Stir often so it doesn’t stick.
    • Heavy Whipping Cream: Heavy cream makes a rich, silky sauce, while half and half works for a lighter version; just simmer it a little longer to thicken.
    • Cooked Chopped Chicken: Use rotisserie chicken, leftover roasted chicken, or cooked diced chicken breasts.
    • Grated Parmesan Cheese: Freshly grated Parmesan melts smoothly and seasons the sauce. Serve extra in a bowl at the table for the perfect garnish.

    Favorite Variations and Swaps

    • Swap the cooked chicken for leftover turkey, cooked Italian sausage, or cooked chicken thighs.
    • Swap spinach for chopped kale or frozen spinach that has been thawed and squeezed dry. Or stir in some chopped fresh basil.
    • For extra veggies that add sweetness, add in some chopped roasted red peppers (either from a jar or homemade) or some frozen petite peas.
    • Skip the red pepper flakes or let spice lovers sprinkle on their own.
    • Add a sprinkle of Italian seasoning or oregano for extra Mediterranean flavors.
    adding ingredients to pan to make Marry Me Chicken Orzoadding ingredients to pan to make Marry Me Chicken Orzo
    adding wet ingredients to pan to make Marry Me Chicken Orzoadding wet ingredients to pan to make Marry Me Chicken Orzo
    mixed ingredients in the pan to make Marry Me Chicken Orzomixed ingredients in the pan to make Marry Me Chicken Orzo
    adding chicken , spinach and parmesan to Marry Me Chicken Orzoadding chicken , spinach and parmesan to Marry Me Chicken Orzo

    How to Make Marry Me Chicken Orzo

    1. Cook the sundried tomatoes with garlic and basil just until fragrant.
    2. Add the pasta ingredients, then cook until the orzo is tender (full recipe below).
    3. Add Parmesan, cooked chicken pieces, and spinach, then simmer until heated through.
    4. Let rest until slightly thickened and serve warm.
    • Stir the orzo frequently so that it doesn’t stick to the bottom of the pan.
    • If the sauce thickens too much, loosen it up with a splash of broth or some cream right before serving.
    • I like using low-sodium broth so it doesn’t end up too salty, and you can always tweak the seasoning if you like it a bit saltier.
    • Allow the orzo to set for a few minutes right in the skillet (but off the burner) before serving.
    Marry Me Chicken Orzo in the pot with a wooden spoonMarry Me Chicken Orzo in the pot with a wooden spoon

    Storage and Leftovers

    Let the leftover Marry Me Chicken Orzo cool, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stovetop with a splash of chicken broth, milk, or cream, stirring frequently.

    Creamy orzo can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the fridge, and reheat on the stovetop with extra liquid, stirring frequently.

    More Marry Me Style Comfort Dinners

    Did your family love this Marry Me Chicken Orzo? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    • Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large skillet over medium heat. Add garlic and basil, and cook for 1 minute or just until fragrant.

    • Add chicken broth, orzo, cream, and sun-dried tomatoes. Bring to a boil.

    • Reduce the heat to a low boil. Cook uncovered for 12 to 14 minutes, stirring frequently, until orzo is tender and sauce has slightly thickened, adding more broth if needed.

    • Stir in chicken, spinach, and Parmesan. Simmer 2 to 3 minutes more or until thickened and heated through.

    • Taste and season with salt and pepper. Let rest 2 minutes before serving. Serve with additional Parmesan cheese if desired.

    • Use diced chicken breasts if preferred. Season and brown in the skillet with oil over medium-high heat just until cooked through. (chicken should reach a safe internal temperature of 165°F) Transfer to a bowl to keep warm and add to the recipe in place of rotisserie chicken.
    • Optional: add ½ teaspoon chili flakes if desired
    • If the sauce thickens too much, add more broth or a splash of cream before serving.

    Calories: 451 | Carbohydrates: 32g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 842mg | Potassium: 424mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2150IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    creamy Marry Me Chicken Orzo in the pan with a titlecreamy Marry Me Chicken Orzo in the pan with a title
    cozy and savory Marry Me Chicken Orzo with writingcozy and savory Marry Me Chicken Orzo with writing
    close up of Marry Me Chicken Orzo int he pot with a wooden spoon and titleclose up of Marry Me Chicken Orzo int he pot with a wooden spoon and title
    Marry Me Chicken Orzo in the pot and close up photo with a titelMarry Me Chicken Orzo in the pot and close up photo with a titel

    Holly Nilsson

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  • Greek Orzo Pasta Salad – Oh Sweet Basil

    Greek Orzo Pasta Salad – Oh Sweet Basil

    Orzo pasta salad made with all the traditional Greek flavors you love and is a super easy side dish that you can make ahead of time for your next potluck!

    Juicy cherry tomatoes, tangy feta cheese, red onions, roasted chickpeas and black olives all coated in a homemade salad dressing made with fresh lemon juice. This pasta salad is so bright and fresh!

    We have a traditional Greek pasta salad on the blog, but I’m pretty obsessed with this orzo version. Just like I’m obsessed with our lemon orzo with parmesan and peas! Orzo is just so fun and so versatile!

    What is Orzo?

    Orzo is a rice-shaped pasta that can be traditionally prepared as pasta or cooked and served in much the same way as rice.

    Ingredients Needed to Make Greek Orzo Pasta Salad

    In most grocery stores, you walk in and you’re in the produce section. So grab a few plastic produce bags and knock off half this list right there:

    Chickpeas

    • Chickpeas: roasting chickpeas, or garbanzo beans, adds a great crunchy texture to the salad and is high in plant-based protein
    • Olive Oil: helps roast the chickpeas
    • Cumin: adds flavor
    • Smoked Paprika: adds flavor and smokiness
    • Salt: adds flavor

    Dressing

    • Olive Oil: the base of the dressing, extra virgin olive oil is preferred
    • Garlic: adds flavor
    • Red Wine Vinegar: adds acid and tanginess to the dressing
    • Lemon Zest and Juice: adds freshness, acidity and flavor
    • Dijon Mustard: adds zesty flavor and acts as an emulsifier for the oil and vinegar
    • Oregano: fresh is highly recommended but if you want to use dried oregano, go with 1 teaspoon
    • Dill: fresh dill is best, but if you must use dried, go with 1/2 teaspoon
    • Salt and Black Pepper: adds flavor and enhances all the ingredients
    a photo of a large wooden serving bowl with all the ingredients for greek orzo pasta salad that haven't been tossed together yet.

    Salad

    • Red Onion: adds flavor and crunchy texture
    • Red Wine Vinegar: helps pickle the onions
    • Orzo: You’ll find orzo right next to all your other pastas, and remember that you’re looking for a pasta that looks like rice.
    • Olive Oil: helps toast the orzo and sauté the garlic
    • Garlic: adds flavor
    • Chicken Broth: cooks the orzo
    • Lemon Zest and Juice: adds freshness and flavor
    • Cracked Pepper: adds a little heat
    • Salt: adds flavor
    • Feta: I like to buy a block of feta and then crumble it up myself.
    • Grape Tomatoes: sliced in half
    • Sun Dried Tomatoes: drained from their oil and roughly chopped
    • Spinach: fresh and roughly chopped
    • Cucumber: We prefer English cucumber because you don’t have to peel it and it’s less seedy.
    • Black Olives: if you want to use more classically Greek flavors, use Kalamata olives
    • Calabrese Salami: adds richness and heartiness to the salad
    • Parmesan Cheese: freshly grated is best
    • Parsley: fresh herbs are preferred, adds bright herby freshness

    This is just an overview of all the ingredients needed for this recipe. The full recipe with all the measurements and details is below so keep scrolling!

    a photo of a large wooden serving bowl full of a Greek pasta salad containing orzo, roasted chickpeas, sun dried tomatoes, red onions, olives, etc.a photo of a large wooden serving bowl full of a Greek pasta salad containing orzo, roasted chickpeas, sun dried tomatoes, red onions, olives, etc.

    How to Make Greek Pasta Salad

    Scroll down to the recipe card to get all the specifics of how to make the pasta. Here are the basics:

    • Season and roast the chickpeas.
    • Make the dressing.
    • Start the onions pickling.
    • Toast the dry orzo in a little oil on the stove top.
    • Add the garlic and then cook the pasta in chicken broth.
    • Rinse and drain the onion.
    • Add all the remaining ingredients, toss with the lemon vinaigrette to coat and serve.

    All the instructions in full detail can be found in the recipe card at the end of the post.

    Tips for Making Perfect Orzo Pasta Salad

    1. Toast the pasta: we love the nutty flavor toasting the pasta gives the orzo in this dish!
    2. Cook pasta past al dente: cook the pasta just past al dente. The pasta will soak in the lemon juice and cook a little more after being drained so you don’t want to overcook it and end up with mushy orzo!
    3. Add grilled chicken: this can easily be turned into a main dish if you just add a little grilled chicken to it!
    4. Make ahead: this is a great recipe to make ahead of time. You can make it first thing in the morning and it is perfect for the potluck that evening!
    a photo of a serving of greek orzo pasta salad on a wooden plate with a fork in the salad.a photo of a serving of greek orzo pasta salad on a wooden plate with a fork in the salad.

    Is Orzo Gluten-Free? 

    Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free! 

    How Long Will Greek Salad Last? 

    Because this Greek Mediterranean orzo contains no meat, it will last for up to a week in the fridge in an airtight container. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy. This salad also tastes delicious cold if you want to skip the reheating.

    a photo of a large bowl full of greek orzo pasta salad topped with a homemade salad dressing and grated parmesan cheese.a photo of a large bowl full of greek orzo pasta salad topped with a homemade salad dressing and grated parmesan cheese.

    What to Eat with Greek Orzo Salad

    If you want to serve this as a side dish, here are some ideas for a main dish to go with it…

    Can I Freeze Greek Pasta Salad?

    Yes this pasta salad can be frozen. Cook the pasta as directed in the instructions, then let it cook completely. Freeze it in an airtight container or we prefer using a food saver. It’s life-changing.

    It will last in the freezer for 1-2 weeks.

    a photo of a large wooden serving bowl full of greek orzo salad with two serving spoons stuck into it.a photo of a large wooden serving bowl full of greek orzo salad with two serving spoons stuck into it.

    I think at least one pasta salad recipe should be enjoyed weekly all summer long! Put this Greek orzo pasta salad on the menu for this week! The crunch chicken peas, toasted orzo and homemade salad dressing knocks it out of the park!

    Looking for more delicious ORZO RECIPES?

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    For the Pasta Salad

    • 1/2 Cup Red Onion, chopped
    • 1 Tablespoon Red Wine Vinegar
    • 1 1/2 Cups Orzo Pasta
    • 1 Tablespoon Olive Oil
    • 2 Cloves Garlic, minced
    • 3 Cups Chicken Broth
    • Zest of 1 Lemon
    • 1/2 Lemon, juiced
    • Salt and Pepper, to taste
    • 1 Cup Spinach, roughly chopped
    • 1 Cup Feta, cubed
    • 10 oz Grape Tomatoes, cut in half
    • 1 Cup Sun Dried Tomatoes, chopped
    • 1 English Cucumber, chopped
    • 1 Cup Black Olives, or Kalamata
    • 1 Cup Calabrese Salami, cubed
    • 1/4 Cup Parmesan Cheese, grated
    • 2 Tablespoons Parsley, fresh

    Prevent your screen from going dark

    For the Chickpeas

    • Heat the oven to 425 degrees.

    • Place the chickpeas between two paper towels and rub until dried.

      1 Can Chickpeas (garbanzo beans)

    • Scatter the chickpeas on a small baking sheet with a little olive oil, salt, smoked paprika and cumin. Toss to coat.

      1 Tablespoon Olive Oil, 1/2 teaspoon Smoked Paprika, Salt, 1/2 teaspoon Cumin

    • Bake for 15- 20 minutes then set aside to cool.

    For the Dressing

    • In a small jar, mix together the dressing. Set aside.

      1/2 Cup Olive Oil, 2 Cloves Garlic, 3 Tablespoons Red Wine Vinegar, Zest of 1/2 Lemon, 1 Tablespoon Lemon Juice, 1/2 teaspoon Dijon Mustard, 2 teaspoons Oregano, 1 teaspoon Dill, Salt and Pepper

    For the Pasta

    • Mix the red onion with the vinegar and set aside in a bowl. This will cut through the harshness of the onion and add depth of flavor.

      1/2 Cup Red Onion, 1 Tablespoon Red Wine Vinegar

    • In a skillet over medium heat, add the olive oil and pasta.

      1 1/2 Cups Orzo Pasta, 1 Tablespoon Olive Oil

    • Cook, stirring occasionally until toasted, about 30-60 seconds.

    • Add garlic and stir it in.

      2 Cloves Garlic

    • Add the broth, a small amount at a time. Then add the lemon juice and zest.

      3 Cups Chicken Broth, Zest of 1 Lemon, 1/2 Lemon

    • Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.

    • Rinse the onion in cold water and drain well.

    • Add all of the chopped veggies, herbs, chickpeas, cheeses, meat and dressing.

      1 Cup Feta, 10 oz Grape Tomatoes, 1 Cup Sun Dried Tomatoes, 1 English Cucumber, 1 Cup Black Olives, 1 Cup Calabrese Salami, 1/4 Cup Parmesan Cheese, 2 Tablespoons Parsley

    • Toss to coat evenly and allow to rest for 10 minutes. Stir again and serve.

      Salt and Pepper

    This Greek Orzo salad recipe can be kept in the refrigerator for up to 5 days.

    Serving: 1CupCalories: 463kcalCarbohydrates: 36gProtein: 14gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 32mgSodium: 1198mgPotassium: 809mgFiber: 4gSugar: 9gVitamin A: 784IUVitamin C: 15mgCalcium: 192mgIron: 3mg

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

    Recommended Products

    A white bowl of Greek orzo pasta salad with red onion, cherry tomatoes, feta cheese, cucumbers and black olives.A white bowl of Greek orzo pasta salad with red onion, cherry tomatoes, feta cheese, cucumbers and black olives.

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  • J. Alexander’s Wild Rice Orzo Salad – Simply Scratch

    J. Alexander’s Wild Rice Orzo Salad – Simply Scratch

    J. Alexander’s Wild Rice Orzo Salad is fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.
    Yields 16 (1-cup) servings.

    J. Alexander's Wild Rice Orzo Salad

    One of my favorite summer salads is the one you see below, with it’s abundance of ingredients and confetti colors.

    This is actually one of the first recipes I ever blogged. If you were to dig deep into the archives, you’ll see that it’s from way back in 2010, the writing is horrid and that I use way too many exclamation points. Oh wait, I still do. Ha. (Struggling not to insert these —>!!!)

    If I close my eyes I can still remember blogging that first post. My bff Nichole helping me chop (at the time I owned one knife and one cutting board) and mince and whisk, while I snapped photos with my crappy Canon point-and-shoot. I felt so professional. Never mind that the photos are shoddy, blurry, totally unappetizing and have since been deleted- at the time I thought they were AH-MAZING! They were so not.

    J. Alexander's Wild Rice Orzo SaladJ. Alexander's Wild Rice Orzo Salad

    This time around, I’m giving my beloved wild rice orzo salad a redo with better photos, more precise, accurate and fresh ingredients and still keeping the same great, colorful, healthy and delicious salad.

    There is a lot of texture and flavor happening here. From the crunch of the peppers and almonds, the wholesome flavor of the rice and wheat berries… and that dressing! I think this salad benefits from some time in the fridge, I try to make it far enough in advance that it can chill for a few hours.

    Serve this wild rice orzo salad as a side to salmon or shrimp, grilled chicken or as a meatless main dish.

    ingredients for J. Alexander's Wild Rice Orzo Saladingredients for J. Alexander's Wild Rice Orzo Salad

    To Make This J. Alexander’s Will Rice Orzo Salad You Will Need:

    for the dressing:

    • basil (fresh) – For bright herbaceous flavor.
    • oregano (fresh) – Adds a distinct earthy and slightly bitter flavor.
    • thyme (fresh) – Has an earthy, slightly minty and lemony flavor.
    • garlic – Adds distinct punchy flavor.
    • sugar – Gives the dressing a touch of sweetness.
    • kosher salt – Helps to enhance the flavors in this recipe.
    • freshly ground black pepper – Adds some subtle bite and flavor.
    • champagne vinegar – A lighter vinegar that can be fruity, floral and with hints of vanilla.
    • olive oil – Use quality olive oil that’s meant for dipping or drizzling. I love Graza (not sponsored).

    for the salad:

    • wild rice blend – Typically a mixture of black, brown, red, and wild rice.
    • red winter wheat berries – I have the hardest time finding this in stores near me. So I’ve linked it in the recipe printable.
    • orzo pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It has the best shape in my opinion.
    • bell peppers – I love a rainbow of color so I use red, orange, yellow and green.
    • sweet corn – Thawed and drained of water if frozen. If using corn on the cob, cook it first before adding.
    • red onion –  Or substitute with a finely diced shallot.
    • toasted sliced almonds – May substitute with sunflower seeds if allergic.
    • zante currants – Can substitute with chopped raisins if you can’t find currants.
    • parsley – Adds an additional pop of color.

    make the dressingmake the dressing

    Make The Dressing:

    Start by grabbing a bowl, jar or whatever you’ve got; and add 1 tablespoon of thinly sliced basil, 1 teaspoon chopped fresh oregano and 1/2 teaspoon chopped fresh thyme, grate in a medium clove of garlic (about 3/4 of a teaspoon), 1-1/2 tablespoons of sugar (or honey) to sweeten the dressing a smidge.  Then pour in 1/4 cup of champagne vinegar.

    whisk to combinewhisk to combine

    Next, whisk while pouring in 1/2 cup olive oil season with 1/2 teaspoon of kosher salt and 1/4 teaspoon coarsely ground black pepper and set aside.

    add grains and pasta to a large bowladd grains and pasta to a large bowl

    Make The Salad:

    First, into a very large bowl (you’ll need lots of room when it comes to mixing) add the 3 cups of cooked wild rice, 2 cups of the cooked red winter wheat berries and 2 cups of cook orzo. I used DeLallo brand because I think their orzo is the prettiest, all long and slender like.

    NOTE: The dry measurements will be listed in the instructions. Just follow package directions for cooking.

    add diced veggies, corn, currants and toasted almondsadd diced veggies, corn, currants and toasted almonds

    Next add in a 1/2 cup of each color (red, orange, yellow and green) diced bell peppers, 1 cup sweet corn, 1/3 cup finely diced red onion, 1/2 cup pan-toasted sliced almonds,  1/3 cup currents. These taste similar to raisins and add the perfect touch of sweetness.

    Lastly, throw in 1/4 cup chopped fresh parsley.

    toss to combinetoss to combine

    Then toss these ingredients together.

    pour in dressingpour in dressing

    Next, pour in all of the champagne and herb vinaigrette…

    toss one last time to combinetoss one last time to combine

    Then toss one more time.

    J. Alexander's Wild Rice Orzo SaladJ. Alexander's Wild Rice Orzo Salad

    Finally it’s time to serve this salad!

    For more salad inspiration, click here!

    J. Alexander's Wild Rice Orzo SaladJ. Alexander's Wild Rice Orzo Salad

    Enjoy! And if you give this Wild Rice Orzo Salad a try, let me know! Snap a photo and tag me on twitter or instagram!

    J. Alexander's Wild Rice Orzo SaladJ. Alexander's Wild Rice Orzo Salad

    Yield: 16 servings

    J. Alexander’s Wild Rice and Orzo Salad

    J. Alexander’s Wild Rice Orzo Salad made fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.Yields 16 (1-cup) servings.

    Prep Time: 1 hour

    Total Time: 1 hour

    FOR THE CHAMPAGNE VINAIGRETTE:

    • 1 tablespoon thinly slice fresh basil leaves
    • 1 teaspoon chopped fresh oregano
    • 1 teaspoon chopped fresh thyme
    • 1 clove garlic, grated
    • 1½ tablespoons sugar
    • 1/4 cup champagne vinegar
    • 1/2 cup olive oil
    • 1/2 teaspoon kosher salt, or to taste
    • 1/4 teaspoon freshly ground black pepper, or to taste

    FOR THE SALAD:

    • 3 cups cooked wild rice blend, 1½ cups uncooked
    • 2 cups cooked red winter wheat berries, about 1 cup uncooked
    • 2 cups cooked orzo pasta, about 1 cup uncooked – I like DeLallo brand
    • 1/2 cup finely diced red bell pepper
    • 1/2 cup finely diced orange bell peppers
    • 1/2 cup finely diced yellow bell pepper
    • 1/2 cup finely diced green bell pepper
    • 1 cup corn kernels, thawed if frozen
    • 1/3 finely diced red onion
    • 1/2 cup toasted sliced almonds
    • 1/3 cup dried zante currants
    • 1/4 cup chopped fresh parsley leaves

    • In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.

    • In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.

    • Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.

    To speed this up, cook the wild rice and wheat berries (separately) the day before. Before storing, measure each of the cooked grains so you know you have the right amounts. This will save you a lot of time when it comes to making the salad the day of.

    Serving: 1cup, Calories: 216kcal, Carbohydrates: 30g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Sodium: 98mg, Potassium: 155mg, Fiber: 4g, Sugar: 5g, Vitamin A: 420IU, Vitamin C: 26mg, Calcium: 27mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Salads, Side Dishes

    Cuisine: American

    This recipe was originally posted on April 22, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • Lemon Orzo with Parmesan & Peas (Quick and Easy!)

    Lemon Orzo with Parmesan & Peas (Quick and Easy!)

    As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.

    We toast the orzo first to give it a delicious nutty flavor, and then add minced garlic for boldness. The orzo is then cooked with chicken broth and then we add peas, lemon and fresh thyme. It is a bright dish that is the perfect transition into spring!

    The Beauty of Garden Produce

    There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite.

    I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

    I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better.

    Unfortunately, it’s not time for fresh peas but when they are ready we will be shelling them for this quick and easy lemon orzo with parmesan and peas. We often eat this as a main dish (check our our ham version for a main dish), but it’s wonderful and light so it makes a great healthy side dish as well.

    What is Orzo?

    I love this question; it’s so satisfying to see people’s reactions when they learn that orzo isn’t a grain, despite the fact that it looks like one. Spoiler: orzo is actually a flat, rice-shaped pasta that’s great in soups, salads, or enjoyed as is.

    Homemade Quick and easy lemon orzo with parmesan and peas in small wooden bowl next to lemons and parmesan cheese. Homemade Quick and easy lemon orzo with parmesan and peas in small wooden bowl next to lemons and parmesan cheese.

    How is Orzo Different from Rice?

    Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo. 

    Is Orzo Healthier Than Rice?

    Orzo has higher protein and fiber content than rice, but orzo has slightly higher carbohydrates per serving. Because orzo is higher in protein and fiber, it will help you feel fuller for longer which can help with weight loss.

    Tips on How to Cook Orzo

    Like I mentioned above, you can cook orzo like pasta, boiling it in liquid, which works well if you’re serving it in soup because you can just throw it in the last 10-15 minutes and let it cook right in the soup. 

    You can also cook it like rice. To cook orzo in a pan with chicken broth or water, just toast the orzo in the bottom of a pan with a little oil until it begins to turn a little nutty. Add a little garlic, salt, or whatever seasoning you wish to you use, chicken broth and bring to a boil. Turn down to a simmer and place a lid on top. Cook until the pasta has absorbed the liquid and the orzo is tender, about 10 minutes. 

    If you are serving orzo in a salad, make sure to rinse the pasta before cooking. That will wash away the starch and keep the pasta from sticking together after you cook and drain it.

    How Much Orzo Pasta Per Person?

    We hate measuring pasta. It’s so tricky to know how much spaghetti to grab. I seriously always make way too much pasta, but orzo pasta is a different story.

    You can measure out orzo and should plan on about 1/4 cup (or 2 ounces) dry pasta per person. Orzo will more than double in size when cooked so don’t worry, there will be enough.

    Wooden bowl of simple lemon orzo with parmesan and peas next to a red cloth.Wooden bowl of simple lemon orzo with parmesan and peas next to a red cloth.

    What’s in This Lemon Orzo? 

    Now that we’ve covered the basics of cooking orzo, we can move onto the really good stuff: this lemon orzo recipe! Here is what you will need:

    • Orzo
    • Olive Oil
    • Chicken Broth
    • Fresh Thyme
    • Lemon – zest and juice
    • Peas
    • Parmesan Cheese
    • Salt
    • Pepper

    This orzo recipe proves that you don’t need a lot of ingredients to create a dish that’s full of flavor. The bright lemon juice and zest are the key ingredients in this recipe. Get your hands on real lemons for the best flavor — the bottled stuff just doesn’t compare! 

    You know, you could also throw in a little chicken (or other protein) with this quick and easy lemon orzo too. Shoot, why didn’t I think of that sooner?

    The measurements for each ingredient can be found in the recipe card down below.

    How to Make Lemon Orzo

    The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following: 

    1. Toast the orzo in a little extra virgin olive oil.
    2. Stir in the garlic and thyme, then pour in the broth. 
    3. Let the orzo simmer until the liquid has been absorbed. 
    4. Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright. 
    5. Stir in the cheese, salt, and pepper. 

    Note that the cooking rule for acid is to add it last, which is why the zest and lemon juice go in at the very end along with the cheese and peas. That way everything is fresh and bright and the flavor isn’t diluted by the time you’re ready to serve this lemon orzo. 

    These instructions can also be found in the recipe card found at the end of this post. The recipe can also be saved or printed there.

    A spoonful of delicious lemon orzo with parmesan and peas from a wooden bowl.A spoonful of delicious lemon orzo with parmesan and peas from a wooden bowl.

    Is Orzo Gluten-Free? 

    Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free! 

    Tips for the Best Lemon Orzo Pasta

    First and foremost, it’s so important that you add in the chicken broth a little at a time. You need to give the orzo pasta a little time between pours to soak up some of the broth (it’s a bit like risotto in that way). If you dump all the broth in at once, it’ll take much longer for the orzo to absorb all the liquid. 

    Also, be sure to buy good-quality Parmesan cheese and not the powdery stuff in the shaker can. Either get a small block of Parmesan and grate it yourself, or find a bag of pre-shredded Parmesan in the cheese section. This is such a simple recipe, so the quality of your ingredients matter! 

    Lastly, if you have leftovers of this lemon orzo pasta, you’ll likely need to re-season this dish before serving it. The orzo will soak up the lemon juice, so you may need to add an extra squeeze of that and potentially extra salt or pepper as well. Just give it a taste and see what you think it needs! 

    Silver spoon in a wooden bowl full of Quick and easy lemon orzo with parmesan and peas on a white table.Silver spoon in a wooden bowl full of Quick and easy lemon orzo with parmesan and peas on a white table.

    Variations

    Adding more vegetables or changing up the veggies is one way to alter this recipe to meet your family’s likes. Carrots, green beans, red bell pepper, broccoli or asparagus would all be great additions to this dish.

    If you want to make this recipe vegetarian, just swap the chicken broth for vegetable broth.

    Feta cheese would also be a delicious addition to this, as well as other fresh herbs like parsley, basil or oregano.

    How Long Will Lemon Orzo Last? 

    Because this lemon orzo contains no meat, it will last for up to a week in the fridge. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy. 

    Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!

    Looking for more delicious ORZO RECIPES?

    Servings: 4

    Prep Time: 2 minutes

    Cook Time: 12 minutes

    Total Time: 14 minutes

    Description

    As the winter is starting to melt away we make recipes that scream spring like this Quick and easy lemon orzo with parmesan and peas.

    Prevent your screen from going dark

    • In a skillet over medium heat, add the olive oil and pasta.

    • Cook, stirring occasionally until toasted, about 30-60 seconds.

    • Add garlic and stir it in followed by thyme.

    • Add the broth, a small amount at a time.

    • Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.

    • Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.

    • Add the cheese and salt and pepper to taste and serve immediately.

    You can keep this recipe in the refrigerator for up to 5 days.

    Serving: 1gCalories: 481kcalCarbohydrates: 85gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 959mgFiber: 7gSugar: 14g

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

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    photo collage - Delicious lemon orzo with parmesan and peas in a wooden bowl.photo collage - Delicious lemon orzo with parmesan and peas in a wooden bowl.
    Simple lemon orzo with parmesan and peas with a silver spoon next to lemons, parmesan cheese and a red cloth.Simple lemon orzo with parmesan and peas with a silver spoon next to lemons, parmesan cheese and a red cloth.

    Sweet Basil

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