Broth cooked orzo with lemon and parsley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Vegetable stock |
| 12 | ounces | Orzo, or other small pasta |
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves, chopped | |
| Juice of 2 lemons | ||
| ½ | cup | Parsley, chopped |
| Salt & pepper | ||
Directions
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.
Related recipes
- Broth cooked orzo with lemon & parsley
- Broth cooked pasta tossed with olives & parsley
- Broth cooked pasta tossed with olives and parsley
- Chicken broth with pasta and parsley
- Lemon orzo
- Lemon thyme orzo
- Lemon-orzo pilaf
- Mushroom orzo
- Orzo pasta with chicken
- Orzo with broccoli, feta and olives
- Orzo with broccoli~ feta & olives
- Orzo with chicken and broccoli
- Orzo with chicken, lemon and basil
- Orzo with parsley
- Orzo with spinach and pine nuts
- Orzo with vegetables
- Orzo with vegetables and ham
- Roasted garlic orzo
- Rosemary lemon orzo pilaf
- Tangy lemon orzo