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!
PrintRECIPE
Orzo with Lemon and Rosemary
Yield: 2 servings 1x
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
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!
Notes
Serving Size: 1/2 cup • Calories: 118.7 • Fat: 2.3 g • Carbs: 21 g • Fiber: 1 g • Protein: 3.7 g • WW Points+: 3 pts
Great recipe Kelly! I love Orzo.
Wow, congratulations on your nominations! I’ll keep my fingers crossed for you. I love orzo and the flavors of lemon and rosemary and one of the greatest combinations. With roasted chicken this would be a great meal!
Kelly…congrats on your well deserved nominations! I have just recently discovered my love for orzo and so I’m looking for new ways to prepare it and am happy to discover this beautiful recipe!
You really know how to use up your leftovers! Congrats on your nominations! Two?? That is fantastic!
This looks so good, and so refreshing! I love anything lemony and anything with rosemary, so this combination sounds outstanding. I will have to make this happen soon.
This is a terrific recipe, Kelly! I’m absolutely thrilled for you and your nominations! Best of luck to you!
This sounds so yummy! I love adding lemon to different pastas or rice!
This recipe looks great and so do your pictures! Congratulations on the success of your blog. You do a wonderful job and very much deserve it 🙂
I had no idea what to make as a side for dinner tonight…Now I know! Thanks! Easy…AND I have everything in my kitchen!
What a wonderful dish and one that is not too hard to get on the table in a busy night. This one would make the whole family happy!