Ingredients:
- 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
Directions:
In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
Transfer the orzo to a serving bowl and serve warm. Serves 4.
Transfer the orzo to a serving bowl and serve warm. Serves 4.
Williams-Sonoma Kitchen.