Rosemary Lemon Orzo with Mushrooms
Rosemary Lemon Orzo brings a light and bright burst of spring to your dinner table. Rosemary is widely used and recognized for its strong fragrance and hearty growing ability.
- ½ Tbsp salted butter
- 1 onion, (diced)
- 6 oz button mushrooms, (sliced)
- ½ c chicken broth ((we prefer low sodium))
- ¾ c water
- 1 lemon, (zested and juiced (roughly 3 Tbsp juice))
- 2 Tbsp fresh rosemary, (chopped (or 2 tsp dry rosemary))
- 2/3 c orzo
- Salt ((to taste))
- In a medium saucepan, heat butter until melted over medium heat. Add the onion and mushrooms. Sauté for 3-5 minutes, until soft and golden.
- Add the chicken broth, water, lemon juice and zest, and rosemary. Bring to a boil.
- Add orzo. Simmer for 8-10 minutes, uncovered stirring occasionally, until the orzo is tender and the liquid has been absorbed.
- Taste the orzo and adjust the salt, if desired.
- Serve warm.
But did you know that this perennial, evergreen herb has some unique health benefits as well? This native Mediterranean herb has been prized for it's medicinal properties for ages.
One thought of antiquity was the it helped strengthen memory. Students in Greece would place rosemary sprigs in their hair while studying for exams.
In modern times, it has been found to be effective in stimulating the immune system through the presence of antioxidants, and improving digestion. It contains anti-inflammatory compounds that are particularly helpful for asthma attacks.
And, when applied topically, rosemary oil is used to treat muscle pain and arthritis, and improve circulation.
Our Rosemary Lemon Orzo Recipe
Rosemary pairs particularly well with eggs, chicken, and tomatoes. But, even though none of those ingredients are present in this rosemary lemon orzo dish, the rosemary pairs beautifully with the bright lemon and earthy mushrooms in this dish, creating a bright and summery orzo that pairs perfectly with chicken!
Rosé of Pinot Noir and Lemon Orzo Wine Pairing
We paired our rosemary lemon orzo dish with Baletto Vineyards 2016 Rosé of Pinot Noir. It is made from their estate grown Pinot Noir grapes, but is lighter than the classic Pinot Noir, because it is made in the style of a rosé wine.
The Rosé of Pinot Noir has a bright and crisp acidity that pairs perfectly with the lemon in the orzo, bringing forward the juicy fruit notes in the wine. It is a dry rosé, which we particularly like, giving the wine a lightness while still bringing a robust, dry wine flavor.
Ingredients
- ½ tablespoon salted butter
- 1 lemon, zested and juiced (roughly 3 tablespoon juice)
- 2 tablespoon fresh rosemary, chopped (or 2 teaspoon dry rosemary)
Notes
This is one of the recipes from the early days of Curious Cuisiniere. We've updated our pictures since we first made it, but we've left the original images here as a fun throwback and shout out to how far we've come.
Enjoy! Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences.
Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
