Lemon orzo
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
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Prep:5 mins
Cook:15 mins
Nutrition per serving
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kcal 174
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fat 4g
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saturates 2g
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carbs 29g
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sugars 0g
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fibre 2g
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protein 5g
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salt 0.54g
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
Method
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.
