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I wanted to share with you a side dish I made the other evening.  Actually, I wanted to share it a few days ago but we’ve had a few of winter illnesses visit our abode (read: the head cold that just won’t stop giving) so I’ve been working on chasing those germs out of our home these past few days.

Not to mention we’re gearing up for the Pinewood Derby race this weekend.  Do you have Cub Scouts?  If you do, you’re probably up to your eyebrows in sanding, painting, and putting the finishing touches onto your car.  This year we have two cars to make, which is twice the fun {or twice the challenge} depending on how you’re feeling that day.

Here’s a quick look at the ingredients you’ll need to make the rosemary lemon orzo pilaf.  Easy, no?

Wash about 1 1/2 tbsp of flat leaf parsley  (also known as Italian parsley).  Pat it dry, chop and set aside.

You’ll also need about 1 1/2 tsp of fresh rosemary.  It was nearly 64 degrees the day I made this pilaf, so I was able to wander outside to the garden and snip some fresh rosemary.  I just love that.

Place your 1-quart saucepan over medium-high heat.  When hot, add 1/2 tbsp of unsalted butter.  When that melts add 3/4 cup of dried orzo.  Sauté until browned lightly, stirring constantly.

Here is the orzo after being sauteed in the butter.  It took about 5 minutes to get the light brown color.  Please, do stir it while it’s on the heat.  Blackened orzo isn’t pretty and you’ll have to start over.  Ugh.  Now you’re ready to add the chopped rosemary1 1/4 cups of chicken broth {or homemade stock if you have it} and 2-3 tsp of fresh lemon juice  .  Bring it to a boil and then reduce the heat, cover and let it simmer.  You want the orzo to absorb all of the chicken broth.

It took about 13 minutes for all of the broth to be absorbed.  Add the chopped parsley and 2 tsp of lemon zest.  Stir and then taste.  Adjust seasonings with Kosher salt if needed.

I found this recipe on epicurious.  There were some great suggestions from reviewers on adding toasted pine nuts and feta cheese.  That sounds just divine.

Rosemary Lemon Orzo Pilaf


3/4 cup orzo

1/2 tbsp unsalted butter

1 1/2 tsp of fresh rosemary, chopped

1 1/4 cups chicken broth (or stock)

2-3 tsp fresh lemon juice

1 1/2 tbsp chopped flat-leaf (Italian) parsley

2 tsp lemon zest

Kosher salt


In a 1-quart saucepan, sauté orzo over medium-high heat in 1/2 tablespoon of butter until light golden brown.  Add chicken broth, lemon juice and chopped rosemary.  Bring to a boil, then cover and reduce heat and simmer for 12-15 minutes or until orzo has absorbed all of the liquid.  Remove from heat.  Stir in lemon zest and chopped parsley.  Taste and adjust seasonings with Kosher salt if needed.  Garnish with lemon slice.

Yield: 3 servings (or 4 small)