Recipe: Rosemary Orzo Pilaf is a fresh riff on a standard side dish

I’ve often repeated the fable, although there’s no data to back it up. Long ago, the nursery worker that sold me my first itty-bitty rosemary plant told me that it grows best in the home in which the wife is boss. I was 22 and eager to see how the tiny plant would do. It grew with gusto, evolving into an impressive bush with long woody stems adorned with skinny pine-green leaves.

Am I the boss? Sometimes.

Rosemary’s flavor profile isn’t easy to pin down; it has evergreen notes, perhaps hints of citrus, mint, and sage. It’s delicious in this orzo side dish, a tasty riff on rice pilaf.

Rosemary Orzo Pilaf

Yield: 4 servings

INGREDIENTS

2 teaspoons butter

3/4 cup orzo; see cook’s notes

1 to 2 teaspoons minced fresh rosemary

1/2 cup chicken broth or vegetable broth

3/4 cup water

1 teaspoon seasoned rice vinegar

1/2 teaspoon salt

Cook’s note: Orzo is a small rice-shaped pasta. It’s generally packaged in small boxes.

PROCEDURE

1. Melt butter in a medium saucepan. Add orzo; cook on medium-high heat, stirring frequently, until lightly browned. Note that some might be more darkly browned than others.

2. Add remaining ingredients and bring to boil. Cover and reduce heat to low; cook 15 minutes or until liquid is absorbed.

3. Remove from heat and allow to sit for 4 minutes, covered. Taste and adjust seasoning.