Elevate your side dish repertoire with this vibrant Lemon Rosemary Orzo
Ingredients
- 3/4 cup Orzo (Preferably whole grain for fiber)
- 1/2 cup Low-sodium chicken broth (or bone broth for added protein)
- 3/4 cup Water
- 1/2 Tbsp Grass-fed butter
- 1/2 tsp Fresh rosemary, finely chopped
- 2 tsp Freshly squeezed lemon juice
- 1/4 tsp Sea salt
Recommended Ingredients:
Whole Wheat Orzo: View on Amazon >
*Expert Tip: Swapping for whole wheat increases the fiber content, promoting better satiety and more stable blood glucose levels.*
Organic Low-Sodium Chicken Bone Broth: View on Amazon >
*Expert Tip: Bone broth provides a rich source of collagen and minerals compared to standard stock.*
Instructions
- Saut In a medium saucepan, melt the butter over medium-high heat. Add the orzo and saut.
- Simmer: Stir in the chicken broth, water, lemon juice, chopped rosemary, and salt. Bring the mixture to a rolling boil.
- Cook: Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for approximately 15 minutes, or until the liquid is fully absorbed.
- Rest & Garnish: Remove from the heat and let the orzo stand, covered, for 5 minutes. This allows the steam to finish the texture. Fluff with a fork, garnish with additional fresh rosemary, and serve warm.
Kitchen Tech: Use a hard-anodized saucepan for even heat distribution to prevent the orzo from sticking to the bottom during the simmering process.
Professional Notes
Storage:
Store any leftovers in an airtight glass container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to restore the moisture and prevent the orzo from becoming too dry.
Freezing:
While pasta is best enjoyed fresh, you can freeze this dish for up to 2 months. Ensure it is completely cooled before transferring to a freezer-safe bag. Thaw in the fridge overnight before reheating on the stovetop.
