RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges KC: Orzo, Lemon-Thyme - dairy
Still reviewing my files and came up with this one to share. It's a winner! The original recipe calls for defatted chicken broth. I make it with pareve chicken-flavored powder, but vegetable broth would also work very well. This is a nice dish for the "nine days" or a nice side for any dairy meal. Ruth Lemon-Thyme Orzo ~~~~~~~~~~~~~~~~ From "Food & Wine," 10/96, pg 39 Serves 4 1 cup orzo 1/2 cup pareve chicken-flavored broth or vegetable 1-1/2 teaspoons lemon zest 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon reduced-calorie margarine 1/3 cup grated fresh Parmesan cheese Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, salt, and pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the margarine and Parmesan just before serving.
