Yield: 1 servings
|¾ cup||Orzo; (rice-shaped pasta)|
|½ tablespoon||Unsalted butter|
|½ teaspoon||Chopped fresh rosemary leaves|
|½ cup||Chicken broth|
|2 teaspoons||Fresh lemon juice|
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.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.