A refreshing and flavorful orzo dish with a zesty lemon and herb twist.
Bring a pot of salted water to a boil and cook the orzo until al dente.
Stir the orzo occasionally to prevent it from sticking together.
Drain the orzo using a colander, but do not rinse it.
Leaving the orzo unrinsed helps retain its starch, which enhances the dish's texture.
Transfer the orzo to a mixing bowl and drizzle with olive oil.
Toss the orzo gently to evenly coat it with the olive oil.
Add the lemon zest, juice, parsley, salt, and pepper to the orzo and mix well.
Adjust the seasoning to taste, adding more lemon juice or salt if needed.
Serve the orzo warm or at room temperature, garnished with additional parsley if desired.
This dish can be served as a side or a light main course.
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