Burnt orange Lemon Orzo Bowl

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the lemon orzo, and cook until deeply browned and aromatic.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with flaky sea salt right before serving.
6. Serve warm, ideally with something to soak up the sauce.