Add the oil to a dutch oven or large pot over medium-high heat.
Add the orzo, 1/2 tsp salt, and 1 tsp freshly ground black pepper to the pot and cook while stirring for about 1 minute.
Stir in the water and bring to a boil then reduce the heat to medium-low and simmer uncovered, stirring often, about 9 minutes or until the liquid is absorbed and the orzo is tender.
Take the pot off the heat and stir in the lemon zest and lemon juice.
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