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Lemon Tuscan Rosemary Orzo

Lemon Tuscan Rosemary Orzo

Lemon Tuscan Rosemary Orzo

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We love a good one-pot meal, and the Lemon Tuscan Rosemary Orzo does not disappoint. The key to this dish lies in the Tuscan Rosemary Salt.

Simplicity is at the heart of every aspect of this recipe. The Tuscan Rosemary Salt introduces the aromatic essence of piney rosemary alongside complementary notes of sage, fennel, ginger, and cinnamon. These flavors infuse the broth, thoroughly enhancing each individual piece of orzo with its tasty flavor. 

The best part? It's easy to make! The dish is made with several pantry staples you probably already have at home. 

Lemon Tuscan Rosemary Orzo makes a stunning side dish, but you might be tempted to eat the whole thing as your meal! We think that's a pretty good idea, too.

Yields
6.0 servings
Prep Time Cook Time Total Time
12 min 10 min 22 min
What You'll Need
  • Measuring cups
  • Measuring spoons
  • Rubber Spatula
  • Large saucepan with lid
  • Microplane grater 
Lemon Tuscan Rosemary Orzo

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 ½ teaspoons Tuscan Rosemary Salt 
  • 3 ½ cups chicken broth
  • 1 lb orzo
  • 1 tablespoon lemon juice
  • Zest of 1 lemon 
  • ¼ cup parsley, chopped 
  • ½ cup parmesan cheese

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Directions

  1. In a large saucepan over medium heat, melt 1 tablespoon of butter and add the minced garlic.
  2. Sauté until the aroma is released about 30 seconds, then introduce the Tuscan Rosemary Salt.
  3. Pour in the chicken broth and bring it to a boil, after which you can add the orzo.
  4. Give the mixture a gentle stir, lower the heat to a simmer, and cover the pan for 8 minutes.
  5. Once the orzo is tender and cooked, remove the lid from the pan. Incorporate the lemon juice, lemon zest, another tablespoon of butter, finely chopped parsley, and fluff up the orzo to enhance its texture.
  6. For a creamy touch, stir in half of the parmesan cheese.
  7. Finally, garnish the dish with the remaining cheese. This is best served while still hot.
Lemon Tuscan Rosemary Orzo

Lemon Tuscan Rosemary Orzo

COOK TIME: 10.0

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 ½ teaspoons Tuscan Rosemary Salt 
  • 3 ½ cups chicken broth
  • 1 lb orzo
  • 1 tablespoon lemon juice
  • Zest of 1 lemon 
  • ¼ cup parsley, chopped 
  • ½ cup parmesan cheese
  1. In a large saucepan over medium heat, melt 1 tablespoon of butter and add the minced garlic.
  2. Sauté until the aroma is released about 30 seconds, then introduce the Tuscan Rosemary Salt.
  3. Pour in the chicken broth and bring it to a boil, after which you can add the orzo.
  4. Give the mixture a gentle stir, lower the heat to a simmer, and cover the pan for 8 minutes.
  5. Once the orzo is tender and cooked, remove the lid from the pan. Incorporate the lemon juice, lemon zest, another tablespoon of butter, finely chopped parsley, and fluff up the orzo to enhance its texture.
  6. For a creamy touch, stir in half of the parmesan cheese.
  7. Finally, garnish the dish with the remaining cheese. This is best served while still hot.

Lemon Tuscan Rosemary Orzo

We love a good one-pot meal, and the Lemon Tuscan Rosemary Orzo does not disappoint. The key to this dish lies in the Tuscan Rosemary Salt.

Simplicity is at the heart of every aspect of this recipe. The Tuscan Rosemary Salt introduces the aromatic essence of piney rosemary alongside complementary notes of sage, fennel, ginger, and cinnamon. These flavors infuse the broth, thoroughly enhancing each individual piece of orzo with its tasty flavor. 

The best part? It's easy to make! The dish is made with several pantry staples you probably already have at home. 

Lemon Tuscan Rosemary Orzo makes a stunning side dish, but you might be tempted to eat the whole thing as your meal! We think that's a pretty good idea, too.

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