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Total Time:
Prep Time: 15 min
Cook Time: 25 min

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Ingredients

For 8 Servings

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7 cups chicken stock (or canned low-sodium broth)
2 cups orzo pasta (1 lb)
1 tbsp olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh parsley or 3/4 cup chervil (or a combo of both) or 3/4 cup basil (or a combo of both)
salt & freshly ground black pepper

Directions

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1 In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
2 Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.

Directions

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1. In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.

2. Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.

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