Sugarlaws: Living Sweetly.

Lemon Parsley Orzo

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February 1st, 2008 · Print Print

lemonorzo.jpg

I think orzo looks so elegant.  To me, it looks like some rice/pasta hybrid, but prettier than either.  Almost every time I am hosting a dinner party, some idea for an orzo side dish crosses my mind.

This one seems almost too summer-y for this time of year, and maybe it would taste even better in several months, served cold on my roofdeck with a glass of wine.  Now, if I just close my eyes I can almost pretend it’s summer already…

Unfortunately, New York City still has several months of cold winter to get through, and I’ll be shivering in my big wool coats for the foreseeable future.  But there’s nothing like a good, light, summer dish to make you remember how great the city is once winter ends.

Lemon Parsley Orzo

INGREDIENTS:
1 box orzo pasta
Juice of 1 lemon
Zest of 1/2 lemon
4 tbsp olive oil
2 tbsp finely chopped parsley
1 tsp salt
1/4 tsp pepper

DIRECTIONS:
1. Cook pasta according to package directions, about 9 minutes. Remember to salt the pasta water.
2. In a small saucepan, heat olive oil, parsley, salt, pepper, lemon zest and lemon juice for about 2-3 minutes on medium heat.
3. Drain pasta, and place it in a serving bowl. Toss with lemon sauce, and garnish with additional lemon zest. Serve.

Serves 4-6.


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Tags: food · side dishes



17 responses so far ↓

  • 1 NuJoi // Feb 1, 2008 at 11:12 am

    What a bright treat!  It’s given me an idea to throw a faux summer party.  We’re digging out of a ton of snow in Chicago today.

  • 2 Katherine // Feb 1, 2008 at 11:59 am

    I often make a recipe almost just like this one from gourmet magazine. It also has artichoke hearts, though.

    I couldn’t figure out how to vote for you in the chocolate thing. All I saw was an entry to the contest, which I certainly can’t do.

  • 3 Adele // Feb 1, 2008 at 1:08 pm

    This looks like it would go very nicely with grilled salmon… or maybe a wedge of frittata?

  • 4 katy // Feb 1, 2008 at 1:26 pm

    NuJoi — Thanks!  We have mostly rain here, but really cold rain — yuck! Faux summer party sounds perfect!

    Katherine — Voting starts Monday!  I’ll remind you, don’t worry!

    Adele — YES!  Both of those would be perfect!

  • 5 Emiline // Feb 1, 2008 at 5:06 pm

    Orzo does seem so elegant.  I would eat this anytime of the year.  I bet NYC is a wonderful place to be in the warmer months.
    I’m thinking about going go culinary school there, but I don’t know.  I’m having a tough time deciding.

  • 6 Meg // Feb 1, 2008 at 5:40 pm

    Mmm, I love orzo, too, and eat it much like this. You’ve made yours look very pretty, indeed. Because I adore olives (and really, mostly super-salty foods), I usually put oil cured black olives in my very similar lemon-y orzo, as well. And I love having it with grilled fish. But alone, hot or cold… mmm.

  • 7 Katy (from Pomelo Pleasures) // Feb 1, 2008 at 6:44 pm

    Wow, I was just looking through the daring bakers list of blogs and I thought hmm, sugar laws, I wonder if this person is anything like me….

    My name is Katy too and I am a 1L at the university of Washington, also obsessed with baking (I am taking a cake decorating class even, at the expense of my grades I am sure). My study group seems happy about it though. Anyway I just thought I would say hi and let you know I am going to put a link to your site on my web page. Also, your pictures are wonderful :)

  • 8 Chou // Feb 1, 2008 at 8:54 pm

    I’ve had a box of orzo haunting my food storage closet for a while, whining that it hated being passed over. You just gave me reason to take it out!

  • 9 MrsPresley // Feb 1, 2008 at 9:27 pm

    i love orzo too! i’m always looking for different ways to prepare it and this looks great!

  • 10 katy // Feb 1, 2008 at 9:58 pm

    Emiline — Wow!  Which schools are you thinking about?  I took a 5-week recreational class at the Institute for Culinary Education, and thought it was great — I definitely plan to take more of their classes.  But I hear great, great things about the French Culinary Institute as well!

    Meg — Oh, I think olives would be perfect.  I’ll have to try that next time!

    Katy — Holy cow!!!!!!!!!!  That is crazy!!!!!  BTW — I never bought into the idea that you should sacrifice everything else in your life while you’re in law school, and I think I’m a happier person because of it!  And I’m sure your study group is thrilled!!!

    Chou — Let me know if you like it!

    Mrs Presley — Thanks!

  • 11 Donald // Feb 2, 2008 at 10:42 am

    Katy, you’ve been tagged. http://mrorph.com/foodblog/a_stub.php/2008/02/02/7_things_about_me

  • 12 Big Boys Oven // Feb 2, 2008 at 11:19 pm

    Lovely Orzo!

  • 13 Zenchef // Feb 3, 2008 at 12:34 am

    I’m so ready for the summer, i could eat this dish anytime. Can go wrong lemon and parsley. Bright flavors!

  • 14 MyKitchenInHalfCups // Feb 4, 2008 at 5:22 am

    Lemon and orzo are perfect together!!

  • 15 katie // Feb 11, 2008 at 3:51 pm

    I love orzo, too!  I really need to try cooking it like pasta sometime.  I think about it – then end up cooking it like risotto…
    This looks lovely and, you’re right, perfect for summer!

  • 16 What to do with...LEMONS | Fig & Cherry // Jul 15, 2008 at 6:27 am

    [...] at Sugarlaws made Lemon Parsley Orzo (I love orzo/risoni and this recipe is simple and [...]

  • 17 Georgia // Apr 8, 2009 at 5:12 am

    Loved the lemon orzo! Made this last night and came out beautifully!  Can’t wait to have left overs tonight!  Thanks!

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