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Citrus Orzo and Tomato Salad in Lemon Cups

Contributed by: News Canada

  • For the Salad:

    • 1/2 lb orzo rice
    • 1 cup cherry tomatoes, halved
    • 1/4 cup Italian parsley, roughly chopped
    • 1 clove garlic, chopped
    • 1 Sunkist lemon, juiced
    • 1/2 cup extra virgin olive oil
    • salt
    • black pepper

Citrus Orzo and Tomato Salad in Lemon Cups
In salted, boiling water with a tablespoon of lemon juice, cook the orzo rice until al dente.

Strain and cool.

Whisk together the garlic, lemon juice, and extra virgin olive oil.

In a large bowl, toss the orzo rice together with the tomatoes, parsley and olive oil mixture.

Season to taste with salt and black pepper.

For the Lemon Cups:

  • 3 Sunkist lemons

Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith.

Cut the lemon evenly in half across the diameter.

Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.

To assemble:

Fill each lemon cup with the orzo rice salad and arrange on a platter for service.

Serving Size: Makes 6 Servings

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