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–+ servings
Orzo pasta in a bowl with chopped herbs, feta, and some lemon slices with a small bowl of lemons nearby.

Lemon Feta Orzo

A quick and easy side dish made with orzo pasta, lemon, herbs, and feta. Light, fresh, and ready in 15 minutes!
5 from 1 vote
Yield: 5 side dish portions
Total Time:15 minutes
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Ingredients
 

  • 1 cup orzo
  • 2 tablespoons butter or olive oil
  • 1/4 teaspoon garlic powder (sub: 1 garlic clove, finely grated)
  • Zest of 1 lemon
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill, basil, mint or chives (whatever you like best)
  • 1/2 cup crumbled feta
  • Salt and pepper (to taste -- start with 1/8 teaspoon each)

Instructions
 

  1. Cook the orzo according to package instructions in salted water. Drain and return to the pot.
  2. Add butter or olive oil while the orzo is still warm, and stir until melted.
  3. Stir in the garlic, lemon zest, juice, fresh herbs, and feta cheese crumbles. Season with salt and pepper to taste (start with ⅛ teaspoon each).
  4. Serve warm, room temp, or even chilled.

Notes/Tips

  • Feel free to add in cooked veggies like roasted asparagus or roasted broccoli.
  • To make gluten-free, use quinoa.
  • To make dairy-free, use olive oil instead of butter and skip the feta. You'll need to add in a little salt to adjust the seasoning.

Nutrition

Serving: 1 serving | Calories: 194 kcal (10%) | Carbohydrates: 24 g (8%) | Protein: 6 g (12%) | Fat: 8 g (12%) | Cholesterol: 25 mg (8%) | Sodium: 210 mg (9%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer