Lemon-Thyme Orzo

  • Servings: 4

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  • 1 cup orzo
  • 1/2 cup chicken stock or canned low-sodium broth
  • 1 1/2 teaspoons finely chopped lemon zest
  • 1 teaspoon dried thyme
  • Salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/3 cup freshly grated Parmesan cheese

How to make this recipe

  1. Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 to 10 minutes.

  2. Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the butter and Parmesan just before serving.

Contributed By Published October 1996

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