Lemon Thyme Orzo

April 16, 2014

• 1 cup orzo
• ½ cup chicken stock
• 1 tablespoon freshly squeezed Meyer lemon juice
• 1 ½ teaspoons finely chopped Meyer lemon zest
• 1 teaspoon dried thyme OR
• 1 Tablespoon fresh thyme
• ⅓ cup Parmesan

Cook orzo to al dente, drain and rinse. Return it to the pan and add the butter, lemon juice and zest, thyme, salt and pepper. Slowly add stock, cook and stir until the liquid is absorbed. Add Parmesan and serve hot. This dish resembles risotto.