Lemon Dill Orzo Pilaf

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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!

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Steps

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In a large pot , bring the water , chicken bouillon and 1 tbs olive oil to a boil.

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Add the orzo and cook for 8-10 minutes until tender.

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Drain the orzo and rinse with plenty of cool water.

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Shake of excess water and reserve orzo at room temperature.

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In a large skillet , melt the butter over medium heat and add the other 1 tbs olive oil.

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Toss in the orzo , dill , lemon zest and salt and pepper to taste.

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Mix to combine and add the lemon juice.

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Toss to mix well and serve immediately.

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Ingredients

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orzo pasta, water, chicken bouillon cubes, unsalted butter, olive oil, lemon, zest of, lemon juice, fresh dill