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.
25 people Yepped this recipe
Print Recipe
