8 c. light chicken stock
2 c. Orzo (rice-shaped pasta)
1 tbsp. butter
1/2 c. minced parsley
Grated rind of 1 lemon
Salt & fresh ground pepper

In large saucepan, bring stock to a boil. Add orzo and cook, uncovered, for about 7 minutes, just until tender; drain thoroughly. (Stock may be reused for soup.) Toss orzo with butter, parsley, lemon rind and lots of pepper to taste and a little salt, if needed. Serve immediately. Makes about 6 servings. Goes beautifully with Chinese food.

Rice variation: Rice may be substituted for orzo; cook 1 1/2 cups raw rice in 3 cup chicken stock.