| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Orzo; (rice-shaped pasta) |
| 1/2 |
tb |
Unsalted butter |
| 1/2 |
ts |
Chopped fresh rosemary leaves |
| 1/2 |
c |
Chicken broth |
| 3/4 |
c |
Water |
| 2 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In a 1-quart heavy saucepan saute orzo in butter over moderately high heat,
stirring, until browned lightly and stir in remaining ingredients. Bring
liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or
until liquid is absorbed. Remove pan from heat and let stand, covered, 5
minutes.
Serves 2.
Gourmet November 1994
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