One of our absolute favorite recipes, this flavorful side dish could outshine most main courses. This Lemon Basil Orzo with Sun-Dried Tomatoes is versatile, pairing well with salmon, steak, chicken, and pork. Typically we serve this for guests (or each other) because it is most definitely enjoyed by all!
What Makes this Orzo Special: The Ingredients
Find your favorite orzo brand as a start. You will also need olive oil and butter. The fresh ingredients include a lemon, 2 bunches of basil, and garlic. Julienned sun-dried tomatoes (jarred and in oil), provide the easiest and best result for this side dish. You will also need crumbled feta cheese, either plain or garlic seasoned and salt and pepper to taste.
The How To
First, I like to prep the items to be added along the way. Wash and dry the lemon, then grate the rind for the lemon zest. Slice the lemon in half and squeeze its juice into a glass or measuring cup. I like to drain and slightly chop the sun-dried tomatoes just a bit as well. Wash and pat dry the basil, then cut the leaves into slivers and then chop a bit more. Set all of these aside.
Now that the ingredients are prepped, start a pot of water boiling. Once your water is boiling, add orzo, using a whisk to prevent any clumping. While the orzo is cooking, use a large skillet to heat butter and olive oil on medium. Then add lemon zest and garlic, cooking until fragrant. Boil the orzo until tender, being careful not to overcook, as it can get mushy quickly!
Once the orzo is cooked, pour it into a strainer and rinse it just a bit. Add the cooked orzo to the warm skillet. Stir the orzo, coating it with the olive oil, lemon zest and garlic. Now you can remove the skillet from the heat and add lemon juice, sun-dried tomatoes, and basil. Lastly, top with the feta cheese and use salt and pepper to taste.
Additional Tips for this Lemon Basil Orzo with Sun-Dried Tomatoes
- We like it best served warm, but it is also excellent as leftovers straight from the fridge.
- You can substitute or add in other greens, such as spinach or arugula with the basil.
- Consider making it into a main dish by grilling and adding italian sausage or chicken.
- Not everyone loves olives, but if you do, adding chopped Kalamatas adds a pop of flavor that compliments the dish nicely.
Lemon Basil Orzo with Sun-Dried Tomatoes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
Description
A flavorful side dish so versatile it will compliment any main course.
Ingredients
- 1 pound orzo (one small box)
- 2 T butter
- 2 T olive oil
- zest from one lemon
- 4 garlic cloves; minced
- juice from one lemon
- 1 cup chopped sun-dried tomatoes (packed in oil)
- 1 1/2 cups chopped fresh basil
- 1 cup feta cheese (plain or garlic herb)
Instructions
The Prep Work:
- Wash and dry the lemon, then grate the rind for the lemon zest.
- Slice the lemon in half and squeeze its juice into a glass or measuring cup.
- Drain and slightly chop the sun-dried tomatoes just a bit.
- Wash and pat dry the basil, then cut the leaves into slivers and then chop a bit more. Set all of these aside.
Preparing the Orzo:
- Start a pot of water boiling. Once your water is boiling, add orzo, using a whisk to prevent any clumping.
- While the orzo is cooking, use a large skillet to heat butter and olive oil on medium. Then add lemon zest and garlic, cooking until fragrant.
- Boil the orzo until tender, being careful not to overcook, as it can get mushy quickly!
- Once the orzo is cooked, pour it into a strainer and rinse it just a bit.
- Add the cooked orzo to the warm skillet. Stir the orzo, coating it with the olive oil, lemon zest and garlic.
- Now you can remove the skillet from the heat and add lemon juice, sun-dried tomatoes, and basil.
- Lastly, top with the feta cheese and use salt and pepper to taste.
Notes
- We like it best served warm, but it is also excellent as leftovers straight from the fridge.
- You can substitute or add in other greens, such as spinach or arugula with the basil.
- We have used goat cheese crumbles instead of feta in a pinch- and it was great.
- Consider making it into a main dish by grilling and adding Italian Sausage.
- Not everyone loves olives, but if you do, adding chopped Kalamatas adds a pop of flavor that compliments the dish nicely.
- Prep Time: 20 min
- Cook Time: 15 min
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