A quick sauté in oil toasts the orzo slightly, so it takes on a nutty flavor. The oil coating also keeps the pasta from absorbing liquid too quickly, so it won't overcook.
2 teaspoons olive oil
1/2 cup uncooked orzo pasta
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 1/2 teaspoons unsalted butter
Dash of kosher salt
Dash of freshly ground black pepper
How to Make It
Heat a small saucepan over medium heat. Add oil; swirl to coat. Add orzo; cook 2 minutes or until toasted, stirring constantly. Add stock. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Stir in dill and remaining ingredients.