Yield
Makes 4 servings

How to Make It

Bring chicken broth, olive oil, and 1/2 cup water to a simmer in a medium saucepan. Stir in orzo and lemon peel strips; cook 12 minutes or until liquid is absorbed and orzo is tender. Remove lemon peel; stir in lemon juice, salt, and pepper. Garnish, if desired.

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