Cooked - Lemon Orzo

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1 lemon (for juice and zesting)

1 cup orzo

2 ½ cups chicken broth

½ teaspoon dried oregano

½ tablespoon butter

1 teaspoon fresh mint (finely chopped or 1 tablespoon of fresh parsley)

Using a vegetable peeler, peel off two large strips of lemon zest.
Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered or until the orzo is tender.
Remove from heat and remove and discard the lemon peel. Stir in butter and let the orzo rest uncovered for 5 minutes.
Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

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