Best Lemon Orzo With Mint Recipes

LEMON MINT ORZO SALAD

Steps:

• Cook the pasta in salted water until tender but not mushy. Drain and rinse with cold water. Let stand for 10 minutes to drain completely.
• Add the pasta to a bowl along with the diced red pepper.
• To make the dressing whisk together the lemon juice, lemon zest, mint, olive oil, honey, salt and pepper.
• Pour the dressing over the pasta and peppers and toss together well. Refrigerate for an hour before serving, tossing the pasta salad at least a couple of times during the chilling time.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

LEMON ORZO WITH MINT

Steps:

• In a medium sized pot, bring water to a boil and add the salt, Orzo, paprika.
• Lower to a simmer and cook, covered,12-15 minutes or until tender,.
• stirring occasionally.
• Let cool slightly and then add the mint, lemon zest/juice and green onions.
• Check for seasoning.
• Serve.

MINTY ORZO AND PEAS

Steps:

• Cook orzo according to package directions. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon zest, salt, pepper and orzo; heat through. Stir in mint.

LEMON ORZO WITH PEAS & MINT

Steps:

• bring 3 cups of water to boil, stir in orzo and salt; cover, reduce heat to medium and cook 10 minutes. Add peas and cook for 5 more minutes, or until water is absorbed and pasta is tender.
• Add Butter, lemon juice, and lemon zest, stir to blend. Sprinkle with mint.