Broth Cooked Orzo With Lemon & Parsley

Recipe Ingredients

1		Vegetable stock
12 oz	340g	Orzo - or other small pasta
1 tablespoon	15ml	Olive oil
2		Garlic cloves - chopped
2		Lemons - juice of
1/2 cup	73g / 2.6oz	Parsley - chopped
		Salt & pepper

Recipe Instructions

Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.

Source:
Michele Urvater

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