950 ml vegetable stock 150 gr orzo 16 ml olive oil 2 garlic 2 lemons 14 gr parsley 1 salt
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.