Title: Broth cooked orzo with lemon and parsley
 Categories: Main dish, Pasta, Vegetarian
      Yield: 4 Servings
 
      1 qt Vegetable stock
     12 oz Orzo, or other small pasta
      1 tb Olive oil
      2    Garlic cloves, chopped
           Juice of 2 lemons
    1/2 c  Parsley, chopped
           Salt & pepper
 
  Bring the stock to a boil.  Add the pasta & cook until *al dente*.
  Drain & reserve the stock for future use. Toss the orzo with the
  olive oil & garlic.  Season with the lemon juice, parsley, salt &
  pepper. Serve imemdiately.