Make this orzo to use as a base. Put aside time at the weekend to make it, then serve it later in the week using our recipe ideas below
1850 kcal
/serving
15 min
Serves
4
Easy
Mediterranean
Ingredients
- 50 g butter
- 500 g orzo
- 2 chicken stock cubes
- 1 lemon zested
- large handful of finely chopped soft herbs such as chives, dill and basil
- good squeeze of lemon juice
Preparation
Not specified
Cooking
- Heat the butter in a frying pan on a medium heat.
- Tip in the orzo and stir well to combine.
- Toast for 4-5 mins until golden, then crumble over the chicken stock cubes.
- Increase the heat to high and pour over 1.3 litres of boiling water and cook for 10 mins until tender, adding a splash more water if needed.
- Set aside to cool to room temperature, then stir in the lemon zest and finely chopped soft herbs.
- Season to taste and add a good squeeze of the lemon juice.
- Leave to cool, then transfer to airtight containers and set aside in the fridge until needed.
- Will keep chilled for up to four days.
- Use this to make our lemon orzo with trout, or marinated chicken with orzo & feta.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
1850
Calories
128.2g
Protein
109% DV
95.5g
Carbs
33% DV
102.7g
Fat
131% DV
4.6g
Fiber
12% DV
3.9g
Sugars
429mg
Sodium
29% DV
477mg
Cholesterol
136% DV
| Diet Type | Low Sodium |
| Health Labels | Sugar Conscious Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
