A refreshing and flavorful orzo dish with a hint of lemon and fresh herbs.
Bring the water to a boil in a medium pot.
Using a lid can help the water boil faster.
Add the orzo and salt to the boiling water. Cook until the orzo is tender, stirring occasionally.
Stirring prevents the orzo from sticking to the pot.
Drain the cooked orzo and transfer it to a serving bowl.
Shake the colander gently to remove excess water.
Zest and juice the lemon, then add both to the orzo.
Roll the lemon on the counter before juicing to extract more juice.
Chop the mint, dill, and green onions, then mix them into the orzo.
Use a sharp knife to avoid bruising the herbs.
Sprinkle the smoked paprika over the orzo and mix well.
Adjust the amount of paprika to your taste preference.
Serve the orzo warm or at room temperature, garnished with additional herbs if desired.
This dish can be served as a side or a light main course.
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