orzo with parsley and lemon zest

i wanted to pair the spicy braised chicken with a starch but not just plain rice — i wanted something light and fun! so i decided to try this orzo dish. i liked that it was subtly flavored with the parsley and lemon. to add a little crunch, i added a yellow bell pepper. it was perfect!


  • 1/2 pound orzo
  • 2 large lemons, zested
  • 1 large yellow pepper, chopped
  • ground black pepper
  • 1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Cook orzo in water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil. Add lemon zest, bell pepper and parsley. Toss to combine the flavors with the pasta.

Season with salt and pepper, to taste if you are eating it plain. If pairing with a stew or a dish, skip the salt and pepper.

original recipe from 30 Minute Meals: Orzo with Parsley and Lemon Zest


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