Greek Orzo with Lemon and Herbs Recipe

• servings: 4 servings
• active time: 2 minutes
• total time: 12 minutes

Ingredients

1/2 onion

3 garlic cloves

2 tbsp extra virgin olive oil (- plus more to serve)

1/4 tsp salt

1 tsp dried oregano

1 tsp dried dill

1/4 tsp black pepper

1 cup orzo

1 lemon

2 1/2 cups vegetable/chicken broth (- see note 1)

Fresh dill - optional garnish

Directions

Finely chop the onion and garlic.

Heat the extra virgin olive oil in a small saucepan over medium heat.

Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)

Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.

Add the zest of the lemon and then pour over the broth and bring to a simmer. Simmer the orzo for 10 minutes or until cooked through. (There should be very little liquid left once cooked - see note 1)

Notes

With the low gluten, wheat orzo only use about 2 cups of water

Nutrition

• Calories: 227 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Sodium: 737 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 6 g