Instructions

1. Finely chop onion and mince garlic.
2. Heat the extra virgin olive oil in a small saucepan over medium heat.
3. Add the onion, garlic, and salt. Cook gently until softened (about 2-3 minutes).
4. Add in the oregano, dill, and black pepper. Then, stir in the orzo until well coated in the oil and herbs.
5. Add the zest of the lemon and pour over the broth and bring to a simmer. Add 2 cups of orzo and simmer for 10 minutes or until cooked through. Plate and garnish your orzo with a sprig of fresh dill.

   Notes: The orzo is cooked in a simmering stock. It should absorb all the stock with maybe a little left at the end of cooking time. Excess stock can be
   drained away. If you find your broth has evaporated, your heat may be too high. Don’t worry, just add extra broth or salted boiling water until
   the orzo is cooked.