Sep 24, 2007
Lemon Orzo
- 1/2 lb orzo
- salt
- cracked pepper
- 1/3 cup heavy cream
- 1/3 cup light cream
- 2 tbsp butter
- 1 garlic clove, sliced
- 1 tsp dijon
- the juice of 1 lemon
- 1 tbsp minced thyme
- grated parmesan
- Boil the orzo in salted water until al dente. Drain.
- Meanwhile, heat the heavy cream and the light cream together in a saucepan with the garlic clove.
- Bring to a simmer, and then lower the heat slightly. Whisk in the butter.
- Stir in the dijon and the lemon juice.
- Season with salt and pepper.
- Toss in the orzo and then stir in the thyme and some grated parmesan.
- Check the seasoning.
- Serve.
very nice as a side dish