Today’s menu features a refreshing lemon orzo salad with tomatoes, feta, and parsley! This light and flavorful Greek dish makes a perfect side to complement grilled meats and fish.
Ingredients
- 3 cups chicken broth
- 1 1/2 cups dried orzo
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- Juice of 1 lemon
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup freshly grated Parmesan
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- In a large skillet, bring chicken broth to a boil over medium-high heat. Once boiling, add the orzo and cook according to package instructions (about 9-10 minutes), stirring occasionally. Add more chicken broth or water as needed while cooking.
- When the orzo is cooked, reduce the heat to medium-low and stir in the butter until melted. Add the garlic and tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes soften slightly.
- Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Mix in the grated Parmesan, crumbled feta, and fresh parsley.
- Serve and enjoy!
