One of my New Year's resolutions is to experiment with new ingredients. Orzo, the Italian rice shaped pasta, is on the top of my list. It's simple to make, easily flavored, and makes a great substitute for rice. In this recipe it's tossed with fresh chopped parsley and tart lemon zest. It would be marvelous with pork tenderloin or roast chicken. To check out the recipe, read more

Orzo With Lemon and Parsley
From Williams Sonoma Kitchen

1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

1. Using the directions on the package, cook the orzo.
2. In a small Dutch oven over medium-low heat, warm the olive oil.
3. Add the garlic and sauté until fragrant but not browned, about 2 minutes.
4. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
5. Transfer the orzo to a serving bowl and serve warm.

Serves 4.

Print recipe with images | without images