Steps
- Melt 50g of butter in a large skillet over medium heat. Add 500g of orzo and toast, stirring, for 4-5 minutes, until golden.
- Crumble in 2 chicken stock cubes, increase the heat to high, and add 1.3 liters of boiling water. Cook for about 10 minutes, until tender, adding a little more water if needed.
- Cool to room temperature. Stir in the zest of 1 lemon and 1 large finely chopped handful of mixed chives, dill, and basil. Season with salt, pepper, and juice from the lemon to taste.