Ingredients
- 2 garlic (cloves)
- 2 lemons
- 1 salt
- 950 ml vegetable stock
- 150 gr orzo
- 16 ml olive oil
- 14 gr parsley
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.
