Don’t y’all just love this little bloggy world?? And when I say “little” I actually mean huge, never-ending, always-making-new-friends blogging world haha. It literally made my ENTIRE week last week to know that I had been nominated for not just one, but TWO Foodbuzz awards: Best New Blog and Best Healthy Living Blog! You can vote here if you’d like! {Many thanks ahead of time}

People have asked me before if this blog is my full-time job and I can’t help but laugh. Trust me, I WISH!! No, I just do it completely on my own time for fun, but part of me wishes I had gone to culinary or photography school back when I was in college…sigh. I mean I am only in my twenties sooo there is always time to make a random career change, but for now I think I still have a lot of learning left to do 😉

So enough of my sappy rambles and wishful thinking, I have a killer recipe for you! Since I had so much rosemary and a few lemons left over from my lemon-rosemary chicken I made yesterday, I decided to make some delicious orzo using what I had leftover in my fridge.

Boy was I glad I did, this tasted wonderful! Rosemary and lemon is one of my favorite flavor combinations and it made this orzo taste incredibly light and fresh. It was also super easy, only took 15 minutes! It’s the perfect side dish to any meal if you’re running late from work or feel free to marinate and cook some chicken to cut up and toss with the orzo for a full meal.

I chose to pair this with some grilled chicken breasts and it turned out to be a completely filling meal. As you know, I’m only cooking for two in my home so go ahead and double this recipe if you need to serve more OR if you’re just really hungry. {Don’t worry I won’t tell} Hope y’all enjoy this as much as we did!

RECIPE

Orzo with Lemon and Rosemary

Yield: 2 servings 1x

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5 from 1 review

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Ingredients

1/2 tsp. rosemary, chopped
3/4 cup orzo
1/2 Tbsp butter
1/2 cup chicken broth
2 tsp. lemon juice
3/4 cup water
1/4 tsp. salt

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Instructions

Saute orzo in a saucepan in butter over medium to high heat. Stir until lightly browned and stir in remaining ingredients. Bring to a boil and cover.
Reduce heat to low and cook for 15 minutes or until absorbed.
Remove from heat and allow to stand, covered, for 5 minutes. Garnish with additional rosemary, enjoy!