Orzo with Lemon and Parsley

Since moving to Florida, Peggy has been kayaking, attending yoga classes, doing power walks in the morning and, of course, making new friends. She enjoys inviting people over for dinner and entertaining in that casual Florida way. On a recent visit to New York we talked recipes. This one sounded especially appealing and easy. The flavors are classic, the combination slightly unexpected. The orzo would go particularly well with simply broiled fish or chicken.

2 lemons

1/2 tsp. sugar

1/2 box orzo

1 tbl. olive oil

3 tbl. parsley, minced

Zest the lemons and set the zest aside. Cut the rind off the lemons and discard. Remove pits and chop the lemons into small pieces. Sprinkle sugar over lemon pieces and set lemons aside.

Cook the orzo according to package directions. Drain and toss with olive oil. Add lemon zest and parsley. Stir in lemon pieces and season with salt and pepper to taste.

Serves 6 as a side dish.

Note: Chopped dill would taste wonderful in this dish. Either replace the parsley with dill or use both.