Joanna Gaines's Lemon Orzo

Lemon Orzo

byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 servings
  • 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
  1. Cook the orzo in salted water according to the package directions and drain well. Transfer to a large bowl.
  2. Mix in the pine nuts, butter, chopped parsley, lemon zest, and salt. Stir well to combine.
  3. Gently fold in the feta, adding a drizzle of olive oil if needed. Serve warm, garnished with parsley leaves and lemon slices, if desired.