Lemon Orzo

Orzo looks like fine-grained rice, but it is a form of wheat-based pasta, not gluten free.Orzo can be substituted with brown rice or quinoa (for gluten free). Then this would be "Lemon Rice" or "Lemon Quinoa".

orzo (Italian "barley")

also called

risoni (Italian "big rice")
/ptitim/ (Hebrew) פתיתים

also called

Israeli or Jerusalem couscous

arpa şehriye  (Turkish)
κριθαράκι /kritharáki/ (Greek "little barley")
lisān al-`uṣfūr (Arabic "songbird tongue")
ячмень /yachmen'/ (Russian)        Gerste (German)     जौ /jau/ (Hindi)

Serves 4

A quick side dish...1 gram per serving: low in fat, 2 g of fiber, and 7 g of protein

1/4 cup (60 ml) Greek yogurt (almond yogurt for dairy-free)
1 Tbs. (15 ml) olive oil
1 minced clove of garlic
1 organic lemon, zest and juice
black pepper
1 cup (240 g) each: whole grain orzo and peas
crumbled goat or feta cheese (or dairy free cheese)
4 Tbs. (60 ml) herbs: basil, tarragon, sage, mint, dill, and/or lemon thyme
optional:

• 2 medium organic yellow squash, cut into 1/2-inch (1,25 cm) chunks
• 2 medium shallots, thinly sliced
• 2 Tbs. (30 ml) Dijon mustard
• 6 organic radishes, sliced into thin half-moons
• 2/3 cups (160 ml) roasted, chopped almonds

1. Whisk together the yogurt, 2 tsp. (10 ml) oil, garlic, lemon juice, and 1/2 tsp (2,5 ml) pepper.
2. Bring water to a boil. Add orzo and cook as directed on the package.
3. Stir in the peas the last minute of cooking.
4. Drain the orzo and peas, reserve 1 cup (240 ml) liquid.
5. Stir the orzo and peas into the yogurt mixture, and any "options"
6. Add the cheese, 3 Tbs. (45 ml) herbs, and 3/4 cup (180 ml) cooking liquid.
7. Serve on a plate, sprinkled with the lemon zest and rest of the herbs.