Broth Cooked Orzo with Lemon & Parsley
Broth Cooked Orzo with Lemon and Parsley recipe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
vegetable stock
|
*
|
| 12 | ounces |
orzo pasta
or other small pasta |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
lemons
juice of |
|
| ½ | cup |
parsley leaves
chopped |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
vegetable stock
|
*
|
| 346.8 | ml/g |
orzo pasta
or other small pasta |
*
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
lemons
juice of |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Bring the stock to a boil.
Add the pasta and cook until al dente.
Drain and reserve the stock for future use.
Toss the orzo with the olive oil and garlic.
Season with the lemon juice, parsley, salt & pepper.
Serve immediately.
