Summer Lemon Orzo

Garnish all of your summer salads with any of the fresh herbs you have on hand. I used chive flowers and basil for this salad.

This a bright and herby summer side dish can also serve as a more substantive summer pasta salad with the addition of your favorite fresh veggies along with some feta or nutty parmesan cheese or even some lemon poached shrimp.

Ingredients

-1 large garlic clove, finely grated

-½ teaspoon kosher salt, plus more to taste

-juice and zest of 1 large lemon

-1 tablespoon fresh lemon zest (from approximately 1 large lemon)

-freshly ground black pepper, to taste

-2 cups chicken broth or chicken stock

-1 cup orzo

-¼ cup fresh Italian parsley, chopped

-¼ cup fresh basil leaves, sliced into a chiffonade

-¼ cup extra-virgin olive oil

Method

• In the bottom of a large non metal serving bowl, combine the grated garlic, salt, lemon juice, and lemon zest and set it aside for about 30 minutes. This takes some of the bite out of the raw garlic.

• In a pot over high heat, bring the chicken broth to a boil.

• Add the orzo and cook until al dente, about 8 minutes.

• Drain any excess broth and add the cooked orzo to the large serving bowl with the lemon and garlic.

• Toss to combine the ingredients and set the lemon orzo aside to cool to room temperature.

• Once the orzo is at room temperature, add the chopped herbs and olive oil.

• Toss the ingredients together and season with salt and pepper to taste.