about 1 large lemon)
1/3 cup chopped fresh chives
1/4 cup chopped fresh tarragon leaves
2 cloves garlic, minced
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional, for a gentle warmth)
2 tablespoons unsalted butter, cut into small pieces
1/4 cup grated Parmesan cheese (optional, for serving)
2 tablespoons chopped fresh parsley or extra chives, for garnish (optional)
Directions
Scatter the dry orzo evenly over the bottom of a 5- to 6-quart slow cooker. Dot the top of the orzo with the
