Best Orzo With Lemony Leek Sauce Recipes

CREAMY LEMON ORZO

Creamy Lemon Orzo image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
3 bay leaves
4 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups orzo
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice

Steps:

Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

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.

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