ONE POT ORZO WITH ZUCCHINI, FETA AND SWEET CORN

By Sur La Table
Images
ONE POT ORZO WITH ZUCCHINI, FETA AND SWEET CORN
Serves
Makes 4 to 6 servings
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 medium zucchini, diced
1 garlic clove, minced
1 cup orzo
2 cups low-sodium chicken or vegetable broth
1 cup sweet corn kernels
2 green onions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
1 tablespoon fresh lemon juice
Sea salt and freshly ground pepper
1/4 cup crumbled feta
 
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>

Although it looks like rice, orzo is short pasta that cooks up quickly and is perfect for both warm and cold recipes.

1. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onion and zucchini and cook until onion is translucent; about 4 minutes. Add garlic and orzo and cook until garlic is fragrant, and orzo is lightly toasted, about 1 minute.  

2. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until orzo is tender, about 12 minutes.

3. Fluff orzo with a fork and stir in corn, herbs, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper.

4. To serve: Divide orzo between serving bowls, top with feta, and serve immediately.
 

ONE POT ORZO WITH ZUCCHINI, FETA AND SWEET CORN

By Sur La Table
Serves
Makes 4 to 6 servings
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 medium zucchini, diced
1 garlic clove, minced
1 cup orzo
2 cups low-sodium chicken or vegetable broth
1 cup sweet corn kernels
2 green onions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
1 tablespoon fresh lemon juice
Sea salt and freshly ground pepper
1/4 cup crumbled feta
 
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>

Although it looks like rice, orzo is short pasta that cooks up quickly and is perfect for both warm and cold recipes.

1. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onion and zucchini and cook until onion is translucent; about 4 minutes. Add garlic and orzo and cook until garlic is fragrant, and orzo is lightly toasted, about 1 minute.  

2. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until orzo is tender, about 12 minutes.

3. Fluff orzo with a fork and stir in corn, herbs, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper.

4. To serve: Divide orzo between serving bowls, top with feta, and serve immediately.