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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe from the Chelsea Tea Room in Asheville North Carolina. I visited the Biltmore Estate and fell in love with the charming Biltmore Village! This recipe is fantastic and simple and reminds me of that wonderful vacation! Ingredients:
8 ounces uncooked orzo pasta |
2 quarts water |
2 chicken bouillon cubes |
1 tablespoon unsalted butter |
2 tablespoons olive oil |
1 lemon, zest of, grated |
1 tablespoon lemon juice |
2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed |
Directions:
1. In a large pot, bring the water, chicken bouillon and 1 Tbs olive oil to a boil.
2. Add the orzo and cook for 8-10 minutes until tender.
3. Drain the orzo and rinse with plenty of cool water.
4. Shake of excess water and reserve orzo at room temperature.
5. In a large skillet, melt the butter over medium heat and add the other 1 Tbs olive oil.
6. Toss in the orzo, dill, lemon zest and salt and pepper to taste.
7. Mix to combine and add the lemon juice.
8. Toss to mix well and serve immediately.
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