Rosemray Lemon Orzo
Rosemary Lemon Orzo brings a light and bright burst of spring to your dinner table. Yield: 2 ½ cups
Servings: 4 people
Ingredients
- ½ tablespoon salted butter
- 1 onion, diced
- 6 oz button mushrooms, sliced
- ½ c chicken broth (we prefer low sodium)
- ¾ c water
- 1 lemon, zested and juiced (roughly 3 tablespoon juice)
- 2 tablespoon fresh rosemary, chopped (or 2 teaspoon dry rosemary)
- ⅔ c orzo
- Salt (to taste)
Instructions
- In a medium saucepan, heat butter until melted over medium heat. Add the onion and mushrooms. Sauté for 3-5 minutes, until soft and golden.
- Add the chicken broth, water, lemon juice and zest, and rosemary. Bring to a boil.
- Add orzo. Simmer for 8-10 minutes, uncovered stirring occasionally, until the orzo is tender and the liquid has been absorbed.
- Taste the orzo and adjust the salt, if desired.
- Serve warm.
Notes
This recipe from 2013 was updated in March 2017. We made the orzo even better. Enjoy!