Ina Garten Lemon Orzo with Feta

Ina Garten lemon orzo with feta turns orzo, fresh lemon zest and salty Greek feta into a bright, creamy side dish in 20 minutes. Save this easy weeknight dinner side for family dinner, a spring cookout or a simple potluck, because it's a one-pot recipe that needs almost no prep.

Pull the orzo off the heat the moment it's al dente, because that's what keeps every grain tender but separate. Cook it even a minute or two too long and it turns mushy once the lemon and olive oil go in.

Ina Garten pairs this orzo with chicken or fish, and it works just as well warm or at room temperature. Stirring in the lemon zest, juice, olive oil and dill while the orzo is still hot lets it soak up all that flavor before the feta goes in.

Source: Modern Comfort Food (2020)

Ina Garten Lemon Orzo with Feta

0.0 from 0 votes

Course: DinnerCuisine: American, GreekDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

320

kcal

Tender orzo gets tossed with lemon zest, juice, olive oil and dill while it's still hot, so it soaks up every bit of flavor. Folded-in feta then softens slightly into salty, creamy pockets throughout.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 1 cup orzo
  

• 2 teaspoons grated lemon zest
  

• 2 tablespoons freshly squeezed lemon juice
  

• 2 tablespoons good olive oil
  

• 1 tablespoon minced fresh dill
  

• 1 cup small-diced feta, preferably Greek (4 ounces)
  

Directions

• Boil the water: Bring 2 quarts of water to a boil in a large saucepan. Then stir in 2 teaspoons salt so the orzo is seasoned from the inside as it cooks.
• Cook the orzo: Add 1 cup orzo to the boiling water, return it to a boil and simmer uncovered for 9 to 11 minutes. It's ready when it's al dente, so drain it right away.
• Season the orzo: Transfer the drained orzo to a bowl and stir in 2 teaspoons grated lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon minced dill, 2 teaspoons salt and 1 teaspoon pepper. Mixing while it's hot helps the orzo soak up the lemon and oil.
• Fold in the feta: Gently fold in 1 cup small-diced feta so the cubes stay in distinct pieces. Then serve it hot, with a little extra dill on top if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater, Cuisinart fine mesh strainer set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve lemon orzo with feta cold or at room temperature?

Yes, it works well warm or at room temperature, which makes it handy for a buffet or potluck. If you serve it cold, give it a fresh squeeze of lemon and a drizzle of olive oil first, since the orzo absorbs flavor as it sits.

How long does leftover lemon orzo keep?

Store it in an airtight container in the fridge for up to 3 days. The orzo will soak up some of the dressing, so stir in a splash of olive oil or lemon juice before serving.

Can I make this ahead of time?

You can cook the orzo and toss it with the lemon, oil and seasonings a few hours ahead and keep it covered. Then fold in the feta and dill just before serving so the cheese stays in neat cubes.

What can I use instead of fresh dill?

Fresh parsley or mint are the closest swaps, since both keep that bright, herby note against the lemon. Dried dill is much stronger and duller, so I'd skip it here.

What's the most common mistake with this recipe?

Overcooking the orzo is the big one, because it turns soft and sticky once you stir in the other ingredients. Start tasting at 9 minutes and drain it the second it's al dente.