Rosemray Lemon Orzo
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Rosemray Lemon Orzo
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Rosemary Lemon Orzo brings a light and bright burst of spring to your dinner table. Yield: 2 1/2 cups
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Ingredients
- ½ Tbsp 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 Tbsp juice)
- 2 Tbsp fresh rosemary, chopped (or 2 tsp dry rosemary)
- 2/3 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!
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