Lemon orzo salad is a refreshing and vibrant dish perfect for any time of year. This Mediterranean-inspired salad combines ...

Here, orzo cooks quickly and can take on the consistency of a traditional risotto when cooked with enough liquid. Add in some browned chicken thighs, lemon, capers, and greens, and top the whole ...

Once browned, the thighs are set aside, making way to toast orzo pasta until it’s slightly nutty alongside quartered artichoke hearts. Next, stock or broth, half a preserved lemon, and a touch ...

Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through. Reduce heat to low and stir in lemon juice.

To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls.

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. While orzo cooks, melt 1 ...

Two minutes before orzo is finished cooking, stir in spinach and lemon. Drain orzo mixture and toss with oil in a bowl, then let cool slightly. Stir in feta cheese and season with salt and pepper ...

Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook ... Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture ...