Rosemary Lemon Orzo Pilaf Recipes

ONE POT LEMON ROSEMARY DIJON CHICKEN AND BUTTER TOASTED RICE PILAF

Steps:

• 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!

ROSEMARY LEMON ORZO PILAF

Steps:

• In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.