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Method :
In a large saucepan, bring the vegetable
stock to a boil. Add the orzo and cook for 10-15 minutes, or until just
tender. Drain well and toss with herbs and lemon juice. Season to taste
with pepper and salt. Serve hot, at room temperature, or chilled. Note: You can prepare this up to 6 hours
in advance. Serve at room temperature or reheat in a 350-degree oven for
15-20 minutes.
Serves 4
This is a lightened but wonderful version
of a traditional Greek dish to serve as a side dish or a main course.
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