A bowl of lemon orzo

Lemon orzo

Name: Lemon orzo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 50g butter; 500g 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

Ailsa Burt

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Prep: 5 mins

Cook: 15 mins

A star rating of 4.9 out of 5.10 ratingsRate

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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

Low sugar

Nut-free

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App onlyLemon orzo with trout, spiced broccoli & peperonata. This is a premium piece of content available to subscribed users.

A star rating of 4.9 out of 5.6 ratings

App onlyMarinated chicken with orzo, tomato & feta. This is a premium piece of content available to subscribed users.

A star rating of 4.4 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter
500g 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

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Nutrition: per 100g

kcal174
fat4g
saturates2g
carbs29g
sugars1g
fibre2g
protein5g
salt0.54g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2025

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A star rating of 4.9 out of 5.10 ratings

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