Lemon Garlic Orzo

14 Oct
Lemon Garlic Orzo

 I’ve found that sometimes it is easier to not give direct measurements for certain recipes, because tastes differ and to utilize different serving sizes becomes too complicated.  So this recipe is one of those; all about personal preference and eyeballing.


fresh, chopped garlic
extra virgin olive oil
lemon zest
fresh chopped parsley
grated parmesan cheese
cream (optional)
salt and pepper

Cook the orzo in salted, boiling water.

When done, drain in a colander and put the pot back on the burner.

Heat the olive oil, lemon zest and the garlic, for about 30 seconds.

Add back in the orzo and toss everything together.

Add in the parsely, salt and some pepper.

Stir in a little cream if you’d like, and top with some parmesan cheese.

I served this on tip of some wilted kale and it was an awesome lunch!


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