This simple side dish is made with orzo, a slender pasta that resembles large grains of rice. In Italian, the word orzo means “barley”.
Recipe Courtesy of Williams-Sonoma Kitchen.
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/2 pound orzo, cooked
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and saute 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.
- 2 Transfer the orzo to a serving bowl and serve warm.
- 3 Serves 4.