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Lemon Orzo
by
Joanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 servings
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Ingredients
3/4 to 1 teaspoon kosher salt, plus more for the water
1 cup orzo
1/4 cup pine nuts, toasted
2 tablespoons unsalted butter
2 teaspoons chopped fresh parsley, plus parsley leaves, for garnish, optional
1 teaspoon finely grated lemon zest
1/4 cup crumbled feta cheese
Olive oil, for drizzling, optional
Lemon slices, for garnish, optional
Directions
Cook the orzo in salted water according to the package directions and drain well. Transfer to a large bowl.
Mix in the pine nuts, butter, chopped parsley, lemon zest, and salt. Stir well to combine.
Gently fold in the feta, adding a drizzle of olive oil if needed. Serve warm, garnished with parsley leaves and lemon slices, if desired.
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