Wednesday, 30 April 2014

Lemon Rosemary Orzo


I've always been a HUGE potato addict.  But lately I've been tiring a bit of my beloved spud.  Orzo comes is a very handy and versatile side dish option if you need a break from potatoes.  It may look like a large grain rice but, in fact, it's a pasta.  It is so easy to cook on the stove top and you can use it in a warm side dish or even as a cold pasta salad.  The ideas are limitless with this little grain of goodness.
 
Usually Boy 1, Brad and I get all excited when I make my Parmesan Basil Orzo (it is divine).  Fresh Parmesan and basil are a duo make in heaven.  But after awhile I get bored with the same old, same old so I went on the hunt for a new orzo recipe to add to my recipe coffers.  The inspiration for this recipe is the brain child of Eat Yourself Skinny and it is delicious.  I adore lemon so I squeezed some fresh lemon juice over my helping of orzo as well as decreased the salt and added some freshly ground black pepper to the main recipe. 
 
Man, oh MAN!  This was good.  Brad and Boy 1 still think my Parmesan Basil Orzo is their favourite but I'm on the fence with that argument.  The Lemon Rosemary Orzo was more refreshing and, dare I say, tasted lighter (probably due to the lack of fattening Parm).  Either way we're still big orzo fans and I really hope you all enjoy this recipe as much as I did. 
 

Yield: 4 servings

1 tbsp. butter
1 1/2 cups orzo
1 tsp fresh rosemary, finely chopped
1 cup chicken broth (reduced sodium, preferably)
4 tsp fresh lemon juice
1 1/2 cups water
1/4 tsp salt (or to taste)
to taste - black pepper

Garnish - fresh rosemary, small lemon wedges

Melt butter in a large skillet.  Add orzo and sauté, over medium-high heat, until lightly browned, stirring occasionally. Be careful not to burn it.

Add remaining ingredients and bring to a boil. Cover.  Reduce heat to low and cook for 10 minutes or until liquid is absorbed (this step always takes less time than I think).

Remove from heat and let sit, covered, for 5 minutes.  Garnish with additional fresh rosemary and small lemon wedges.

Inspired By: Eatyourselfskinny.com (http://www.eat-yourself-skinny.com/2011/10/orzo-with-lemon-and-rosemary.html)

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