- 4 cups low-sodium chicken broth
- 2 cups water
- 1 pound orzo
- 2 tablespoons olive oil
- 1 teaspoon lightly packed lemon zest
- 3/4 teaspoon kosher salt
Combine broth and water in a small pot and bring to a boil over high heat. When it boils, add orzo. Bring back to a boil, then cover and simmer for 5 to 6 minutes, until most of the liquid has cooked off.
Remove from heat and stir in oil, zest, and salt. Taste, adjust seasoning as desired, and serve immediately.
Recipe courtesy of Aida Mollenkamp