ONE POT ORZO WITH ZUCCHINI, FETA AND SWEET CORN
By Sur La Table
Images
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
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.
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
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.
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.