Orzo with Lemon and Parsley
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Prep Time: 5 minutes
Cook Time: 2 minutes
This simple side dish is made with orzo, a slender pasta that resembles large grains of rice. In Italian, the word orzo means "barley."
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- 1/4 cup extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/2 lb. orzo, cooked
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 3 Tbs. finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté 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.
Transfer the orzo to a serving bowl and serve warm. Serves 4.
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