Rosemary lemon orzo pilaf

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

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Converted by MM_Buster v2.0l.

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