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1/2 lemon
2 cups carrot juice
1 14.5 ounce can chicken broth (1 3/4 cups)
1 tablespoon olive oil
2 tablespoons butter
10 ounces orzo pasta
1 cup matchstick carrots
1/2 cup water
salt and pepper
1/2 cup crumbled feta cheese
fresh mint, chopped
Remove zest and squeeze juice from half lemon, set aside. In a medium saucepan, heat carrot juice and chicken broth over medium heat Keep warm.
Meanwhile, in a large skillet heat oil and butter until melted. Add orzo, cook and stir until orzo is golden brown. Stir in carrots. Add 1 cup warm broth mixture to orzo. Stir until absorbed. Continue adding broth mixture, 1 cup at a time, stirring until absorbed. Cook until orzo is tender. Remove from heat.
Slowly stir in the water until creamy, Stir in the salt, lemon zest and lemon juice. Top with feta, pepper and mint.
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 simbakins
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