THE RECIPE JOURNAL · Main Course
Citrus Lemon Orzo with Seasonal Veggies
This bright and zesty dish combines tender orzo with fresh, seasonal vegetables for a light and refreshing meal. Perfect for spring or summer, it’s easy to make and bursting with vibrant flavors that everyone will enjoy.
FROM THE KITCHEN • Citrus Lemon Orzo with Seasonal Veggies
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating the oil in a pot over medium heat. Add the orzo and cook it for a couple of minutes, stirring occasionally, until it turns a nice golden color. Toss in the garlic, zucchini, and carrot, and cook everything together for another two minutes. Pour in the broth and add the lemon zest, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for about 10 minutes, until the liquid is mostly absorbed and the orzo is tender. Finish by stirring in some fresh thyme, and sprinkle Parmesan on top before serving.
Why you’ll love it
This dish is bright and refreshing, combining the zesty flavor of lemon with tender orzo and fresh seasonal vegetables. It’s light yet satisfying, making it perfect for a quick lunch or a healthy dinner. The mix of textures and colors also makes it visually appealing.
How to serve
Serve warm or at room temperature as a side dish or a light main course. It pairs well with grilled chicken or fish. You can also add a sprinkle of feta cheese or toasted pine nuts on top for extra flavor and crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep it moist. This dish also tastes great cold as a salad.
