Tuesday, November 23, 2010

Orzo with lemon, capers and herbs

Serves 4-6

6-7 cups beef stock or broth
2 cups orzo
Grated lemon peel (2 lemons)
1/4 cup lemon juice
1/4 cup capers, rinsed and drained
1/2 to 3/4 cup chopped fresh herbs (basil, oregano, parsley, thyme, rosemary)
1/4 cup grated parmesan cheese
fresh ground pepper

In a large saucepan, bring the beef stock to a boil. Add the orzo and continue cooking, stirring often to prevent sticking, about 8-10 minutes.

Turn off the heat, add the lemon peel. lemon juice, capers, herbs, and cheese. Season to taste with salt and pepper.

Stir until completely mixxed and the pasta is creamy. Serve at once or keep warm in a 250 degree oven, stirring well before serving.

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