Instructions: In a medium-sized skillet, saute onion in olive oil over medium heat until softened. Add garlic, mushrooms, lamb and rosemary, and saute until lightly browned, seasoning with salt and pepper to taste. In a Dutch oven or similar pot, saute orzo in butter over medium heat until lightly browned. Add lemon juice and optional saffron (steep threads in 1 tablespoon hot water or broth) to chicken broth, pour over orzo and bring to a boil. Stir in the lamb mixture, cover tightly, and turn heat to low. Simmer for 10 minutes, add peas, and simmer an additional 5 minutes. Test orzo for doneness (al dente); cook a few more minutes if desired. Taste for seasoning and add salt and pepper if necessary. Remove from heat and let stand, covered, for 5 minutes.

Serves 4-6. Notes: Extra broth can be added if a soupier texture is preferred. To more accurately fit the current Casserole category, this dish can be baked in a 375-degree oven for about 20 minutes, or until broth is absorbed by the orzo.

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