Orzo Garden Pilaf With Lemon and Herbs 4.000

Dixie D. Vereen for The Washington Post

Nourish Aug 20, 2015

This lovely, lemony pilaf is a two-for-one recipe that covers you for both the grain and vegetable parts of the meal. The whole-grain orzo pasta is cooked in a skillet until al dente with just enough broth to allow it to develop a luxurious, risotto-like texture. And a bounty of garden herbs and vegetables -- tomatoes, scallion and grated zucchini -- plus a fresh squeeze of lemon add a sumptuous, summery vibrancy to the dish.

Serve it alongside grilled fish or chicken.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 3 cups

Ingredients
  • 2 tablespoons olive oil
  • 6 scallions, thinly sliced, white and light-green parts only
  • 1 cup whole-wheat orzo pasta
  • 1 3/4 cups low-sodium chicken or vegetable broth
  • 1 cup cherry tomatoes, cut into quarters
  • 1 cup grated zucchini (6 ounces)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the scallions; cook until softened, 1 to 2 minutes. Add the orzo and cook, stirring, for 2 minutes.

Pour in the broth and increase the heat to high; once it comes to a boil, reduce the heat to medium-low, cover and cook for 8 to 9 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir in the tomatoes and zucchini; cover and cook for 2 minutes. Remove from the heat; stir in the parsley and basil, lemon juice, salt and pepper, and serve.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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