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.
This is a good, basic recipe. I think next time I will use a stronger chicken broth, more dill, more lemon juice and zest, and more salt.
I really liked this (we doubled the recipe for the family) but my teenager did not. Hubby said it would be a good side for fish.
Have made twice.
Watch that you do not over toast the dry orzo.
