Can be prepared in 45 minutes or less.

Ingredients

　　3/4 cup orzo (rice-shaped pasta)

　　1/2 tablespoon unsalted butter

　　1/2 teaspoon chopped fresh rosemary leaves

　　1/2 cup chicken broth

　　3/4 cup water

　　2 teaspoons fresh lemon juice

　　1/4 teaspoon salt

　　In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.