Lemon Rosemary Orzo

Lemon Rosemary Orzo

Products Used:

Lemon Rosemary Orzo


1 Tbs. Harvest Lemon Olive Oil

1 Tbs. Harvest Butter Olive Oil

1 cup Orzo pasta

1 clove garlic, minced

1 3/4 cup chicken or veggie broth

1/3 cup grated Parmesan cheese

1 Tbs. fresh Rosemary, minced

1/4  tsp. salt

pepper, to taste


Combine Butter and Lemon olive oil in medium pot over medium heat. Pour orzo into pot and cook while stirring until it begins to toast, about 2 minutes. Clear a spot in the center of the pot, add minced garlic, and stir for 30 seconds before incorporating into orzo. Stir in chicken or veggie broth. Increase heat to high and bring to boil. Reduce to a low sinner and cook until most of liquid has been absorbed, about 8 to 10 minutes. Remove pot from heat and stir in Parmesan cheese, fresh Rosemary, salt and pepper.

Note: Fresh thyme or basil also work nicely in this recipe. Use your favorite garden herb. Lemon zest also adds a nice touch.

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