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Rosemary Orzo

Rice shaped pasta cooked in rosemary infused broth and slathered in butter.

Course: Side Dish
Cuisine: American
Keyword: butter, garlic, pasta, rice, rosemary
Servings: 4 servings
Author: HelenFern
  • 1 cup beef broth
  • 1 cup water
  • 3 lg. sprigs fresh rosemary
  • 1 large clove garlic, crushed into the water
  • 1/2 teaspoon sea salt
  • 1 cup dry orzo
  • 2 Tablespoons butter
  • thin slices of fresh jalapeño to garnish
  1. Put the water, broth, rosemary, garlic and salt to a medium saucepan. Bring it all to a boil.

  2. Cover it and let it simmer for about 10 minutes. This gives the water a chance to absorb the flavors.

  3. Remove the rosemary and garlic with a small strainer.

  4. Add the orzo and 1 Tablespoon of butter.

  5. Simmer until the orzo is al dente tender.

  6. Discard any remaining liquid and toss it with the remaining butter.

  7. Serve with very thin slices of  fresh jalapeño on the top.