Originally published Wednesday, October 4, 2006 at 12:00 AM

Recipe: Herbed Lemon Orzo

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 to 7 minutes, stirring often, until just al dente...

Serves 6

- 12 ounces dry orzo pasta (2 cups)

- 2 tablespoons butter, salted

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon very finely minced shallots

- ½ cup very coarsely chopped Italian parsley leaves

- ¼ cup thinly sliced chives

- 1 tablespoon chopped fresh mint

- 2 tablespoons fresh lemon juice

- 1 tablespoon finely minced lemon zest

- ¾ teaspoon kosher salt

- Fresh-ground black pepper

- 1/3 cup finely grated mizithra cheese, or substitute Parmesan

1. Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 to 7 minutes, stirring often, until just al dente or per package instructions.

2. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

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