Backyard Farms

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Rosemary Orzo

  • Prep Time: 10 minutes
  • Cooking Time: 18 minutes
  • SERVES 8
Rosemary Orzo


  • 5 quarts water
  • 1, 1 pound bag of orzo
  • 2 tablespoons salt 
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablesooon salted butter
  • ½ teaspoon kosher salt 
  • ½ teaspoon black pepper, ground
  • 1 small shallot
  • 2 cloves garlic
  • 10-12 ounces shiitake mushrooms
  • 16 Backyard Farms Cocktail Tomatoes, cut into chunks
  • 3 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon fresh rosemary, chopped
  • ½ cup Chardonnay 
  • ½ cup fresh grated Pecorino Romano cheese, with extra for garnish


Put water and salt in a large part and bring to a boil. While you wait for the water to boil, prep all the ingredients. Once water is boiling, add the orzo and cook for about 8 minutes, or until al dente. Be careful not to over cook the pasta. Drain well, do not rinse.

While the pasta cooks, melt butter and 1 tablespoon of olive oil over medium heat in a saucier. Add the shallots and cook until almost translucent. Add garlic and sauté for another minute, adding salt and pepper to taste. Add mushrooms and cook until they start to soften, then toss in the tomatoes, capers, lemon juice, rosemary and Chardonnay. Cook until reduced by about half and stir in the cooked orzo until combined. Remove from the heat. Drizzle the reserved olive oil and grated Pecorino Romano over the pasta and toss to combine. Separate into servings, sprinkle with extra Pecorino Romano for garnish.