I absolutely love the blogging community — it may feel small and cozy, but it’s huge in reach and always full of new people to meet. Recently I was delighted to learn I’d been nominated for two Foodbuzz awards: Best New Blog and Best Healthy Living Blog. That recognition made my week and reminded me how rewarding this creative hobby can be.
To be clear, blogging isn’t my full-time job — I fit it in around other responsibilities and I do it because I enjoy sharing recipes, photos, and ideas. Sometimes I think about culinary or photography school and wonder what directions life might take, but for now I’m happy learning as I go and improving a little with each post.
Today I’m sharing a quick, fresh side dish that came together from leftovers: orzo flavored with lemon and rosemary. I had some lemon and rosemary left after making a lemon-rosemary chicken, so I used what I had on hand to create a bright, simple pasta side. The result was light, aromatic, and ready in about 15 minutes — perfect for busy weeknights when you want something flavorful without a lot of fuss.
Rosemary and lemon are one of my favorite flavor pairings. The herb’s piney notes balance the citrus brightness, making the dish taste both clean and satisfying. This orzo works as an elegant side alongside grilled or roasted proteins, or you can toss in cooked chicken, shrimp, or vegetables to make it a complete meal.
I cooked a couple of grilled chicken breasts to serve with the orzo and that made a filling dinner for two. If you’re feeding more people or want leftovers, simply double the quantities. The recipe scales easily and keeps its fresh flavor whether made for two or four.
Tips before we get to the recipe: toast the orzo briefly in butter to develop a nutty aroma and add a bit of depth; use low-sodium chicken broth (or vegetable broth) if you prefer to control salt; and let the cooked orzo rest covered for a few minutes at the end so it finishes absorbing the liquid and becomes perfectly tender.
RECIPE
Orzo with Lemon and Rosemary
Yield: 2 servings
Ingredients
- 1/2 tsp rosemary, finely chopped
- 3/4 cup orzo
- 1/2 Tbsp butter
- 1/2 cup chicken broth (or vegetable broth)
- 2 tsp lemon juice (fresh is best)
- 3/4 cup water
- 1/4 tsp salt (adjust to taste)
Cook Mode Tip: Keep your screen from dimming while you cook by using your device’s settings or a kitchen timer.
Instructions
- In a saucepan over medium-high heat, melt the butter. Add the orzo and sauté, stirring frequently, until the orzo becomes lightly golden and fragrant—this only takes a few minutes and adds a toasty flavor.
- Add the chicken broth, water, lemon juice, chopped rosemary, and salt. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the liquid is absorbed and the orzo is tender.
- Remove the pan from heat and let it stand, covered, for 5 minutes. Fluff the orzo with a fork, taste, and adjust seasoning if needed. Garnish with a little extra chopped rosemary or lemon zest before serving.
Notes
Serving Size: 1/2 cup • Calories: 118.7 • Fat: 2.3 g • Carbs: 21 g • Fiber: 1 g • Protein: 3.7 g • WW Points+: 3 pts
Variations and serving ideas: Stir in cooked diced chicken, roasted vegetables, or a handful of baby spinach for added protein and nutrients. For a creamier texture, finish with a tablespoon of grated Parmesan or a splash of olive oil.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.