Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Orzo; (rice-shaped pasta) |
| ½ tablespoon | Unsalted butter |
| ½ teaspoon | Chopped fresh rosemary leaves |
| ½ cup | Chicken broth |
| ¾ cup | Water |
| 2 teaspoons | Fresh lemon juice |
| ¼ teaspoon | Salt |
In a 1-quart heavy saucepan saute orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.
Serves 2.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.