Sunday, February 16, 2014

Lemon Orzo

Now for something different and shocking:

A recipe that is NOT dessert.    Never fear, I also need to share the awesome first attempt in baking with coconut oil, but first.   Lemon Orzo.     

I've also started to take advantage of all the beautiful flowers that are growing near the house to include them in the photos.    I don't know what this pink one is called, but it's growing on a big tree right off my lanai.  

What You Need

6 cups of chicken broth (I used bouillon cubes)
1 (16oz) box of uncooked orzo
1/4 cup butter/margarine
the zest of two large lemons
the juice of one large lemon (and if you like lemon flavor a lot - add the juice of the second zested it already)
1 cup refrigerated shredded Parmesan cheese
ground pepper to taste 

What You Do

Bring the bouillon to boil in a large covered pan/pot.    Stir in the orzo and cook uncovered 9-11 minutes until tender.    Stir occasionally to prevent sticking.   Drain (I didn't have much to drain....thirst orzo loved that broth).

Melt the butter/margarine in the same pan you used to cook the orzo.   Add the cooked orzo back into the pan along with the lemon zest, lemon juice and the cheese.    Stir gently until the cheese just melts.   Dig in and enjoy while hot.

Greetings from Maui
As you may know, I moved to Hawaii last fall in a transfer and promotion with work.   I enjoy exploring a new place and culture and jumping head first into new experiences.    So let's share some Maui love, shall we?

This honu (sea turtle) was swimming in Napili Bay last weekend.    
Who can resist a honu?  Not this girl.

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