Recipe: Lemon Thyme Orzo

LEMON THYME ORZO

1 cup orzo
1/2 cup fat-free chicken broth
1 1/2 teaspoons lemon zest
1 teaspoon dried thyme
salt and pepper (to taste)
1 tsp reduced-calorie margarine (for serving)
1/3 cup grated fresh Parmesan cheese (for serving)

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, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed.

Stir in the margarine and Parmesan just before serving.

Servings: 4
Source: Food and Wine magazine, October 1996