Things have been a bit busy around our house preparing for our baby to arrive...can't believe it should be in less than a week! I have been cooking some of our favorite recipes that can be frozen for when life gets crazy. However, that also means I haven't been making anything new to share. I finally tried a simple and quick recipe from my stack of printed and ripped out recipes.
One of the great things about this is its freshness from the herbs and lemon, yet it is still versatile enough to pair with anything. We had it with my garlicky baked shrimp. Since we ate this with seafood we added some lemon juice in addition to the zest, it is all up to your personal preference. I plan to eat the leftovers cold for lunch either over mixed greens or add in some feta cheese for some salty tang.
Source: Food Network Magazine
1 ½ cups Orzo
3 Tablespoons unsalted butter
¼ cup chives, chopped
¼ cup dill, chopped
¼ cup parsley, chopped
1 lemon zested
Cook orzo in boiling salted water until al dente per box, usually about 8-10 minutes. Reserve 1/4 cup cooking water.
Toss orzo with butter, chives, dill, parsley and lemon zest. Add reserved water if you need to loosen. Season with salt and pepper to taste.