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Broth Cooked Orzo With Lemon& Parsley Recipe
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1 qt Vegetable stock 12 oz Orzo, or other small pasta 1 tb Olive oil 2 ea Garlic cloves, chopped Juice of 2 lemons 1/2 c Parsley, chopped Salt & pepper 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.
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