3/4 cup chopped fresh herbs (parsley,
basil, or tarragon)
1/4 cup fresh lemon juice
freshly ground black pepper
salt
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.