Lemon Thyme Orzo

I had a birthday the other day.

No biggy.  Just a birthday.  Nothing to make a fuss over.  I grew up with my parents instilling in me that while a birthday usually warranted a cake, that was about the extent of the hullabaloo.  It stuck.  I do my best to see that the day passes as normal as possible.  My husband and children, however, don’t agree.  They spoiled me and I feel blessed and loved.  They are such lovelies…

Speaking of birthdays, this is another dish I served at my daughters party last weekend.  It is so fast, so easy, and goes good with just about anything.  The citrus in it makes it perfect for serving with fish (my favorite thing to eat it with) but it also cuts through the strong flavors of anything barbecued.  It is good hot, cold, or any temp in between so feel free to make it ahead of time or bring it along to a potluck.   Orzo, rice shaped pasta, seems to have some sort of magical powers when it comes to children and this version is mild enough for sensitive palettes.  It is one of those side dishes that I make again and again because it is good, simple, fast, versatile, and we never seem to get sick of it.

I like the flavor and texture of this recipe with the orzo, but it is equally yummy with rice, white or brown.  When I make it with brown rice I usually add some veggies diced very small, making it super healthy and colorful.  Dare I say even a little festive.  Just right for a celebration. Lemon Thyme Orzo
The secret to making this successful is salt.  Don’t be afraid to sprinkle in a little more if you taste it and it seems a little flat.

1 lb Orzo, cooked according to package directions
zest of one lemon, or more if you prefer
1 T chopped fresh thyme
salt and pepper to taste
extra virgin olive oil

Combine first four ingredients in a large bowl.  Drizzle liberally with olive oil.  Toss together, adding more oil if necessary to make a nice, lightly moist dish.  Taste for seasoning.