A Little Orzo

The orzo I served with the Beef Burgundy is so simple, but worth a mention here.
No picture- it was gone in the blink of an eye- but it makes a wonderful side dish next to chicken, fish or beef. The lemon juice and zest give the pasta a bright freshness.
In summer, add some fresh tomatoes. A little parmesan cheese takes it to another level. You choose!

Lemon Parsley Orzo
for 10 people as a side dish

1 lb orzo
1/4 cup olive oil
2 garlic cloves, thinly sliced
juice and zest of two lemons
4 Tbs fresh parsley, chopped
grated parmesan cheese (optional)

Bring a large pot of water to boil. Cook the orzo until al dente, about 9 minutes. Drain and set aside.

In a medium saucier pan, warm the olive oil over medium heat. Add the garlic and saute until fragrant for 1 or 2 minutes. Add the orzo to the pan and toss to coat. Turn off the heat and add the lemon juice, lemon zest, the parsley, and parmesan cheese if desired. Toss to coat the orzo thoroughly and transfer to a serving platter. Serve more parmesan on the side so your friends can add the amount they want.

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