1 qt vegetable stock 12 oz orzo 1 tb olive oil 2 garlic 2 lemons 1/2 c parsley
Instructions
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.