This dish is so versatile and can be used as a side dish next to so many main course items- steak, chicken, fish, or even with a vegetarian dinner.I found a recipe for rosemary lemon orzo a while back and made a note to buy some orzo next time we went to the store.
Well, I got the orzo, but I couldn't find the same recipe that I was going to make- I didn't bookmark it. So I tried to find a similar recipe and ended up using a recipe from Eat Yourself Skinny which I changed slighly. I ended up using chicken stock as the main liquid, added some some thyme, and then stirred in some cheese at the end to make it extra creamy. Peas would also be good in this too if your into that kind of thing.If not, then its okay, this is perfectly good without them.
This recipe turned out to be similar to a risotto in its texture (and creaminess) minus the frequent stirring and the ladleing of hot liquid until absorbed and it only takes about 20 minutes from start to finish.
Creamy Lemon & Thyme Orzo
slighly adapted from: Eat Yourself Skinny
1 1/2 tsp thyme, chopped
1 tsp rosemary, chopped (I just add 1 whole rosemary sprig)
1 1/2 cp orzo
1 tbsp butter
2 cp chicken stock
1/2 cp water
juice of 1/2 a lemon
zest of 1 lemon
1/2 tsp salt
1/4 cp parmesan cheese (optional)
Saute the orzo in a saucepan in butter over medium high heat. Stir until lightly browned and add in the remaining ingredients, except the cheese.
Bring to a boil and cover. Reduce the heat to low and cook for about 15 minutes or until the liquid is absorbed, stir every so often.
Remove from the heat and let stand for 5 minutes. Stir in the cheese, season to taste, and serve.