Yield: 1 Servings
|5 cups||Defatted chicken broth|
|2 cups||Dried orzo pasta|
|¼ cup||Snipped fresh chives|
|2 teaspoons||Finely grated lemon zest|
|2 teaspoons||Peanut oil|
|2 teaspoons||Fresh lemon juice|
I made this last night to go with a roast leg of lamb. It was delicious.
The one ting I did differently is that I lightly browned the orzo in a bit oil before boiling it. The recipe is from Sheila Lukins All Around the World Cookbook.
1. Bring broth to a boil in a medium-size saucepan. Add the orzo, reduce the heat and simmer uncovered until just tender. Drain and return the pasta to the pan.
2. Add the remaining ingredients and to well to combine. Serve hot.
Serves 4 to 6
Posted to FOODWINE Digest 14 Sep 96 From: The Bracks <brax@...>
Date: Sat, 14 Sep 1996 12:23:46 -0500