INGREDIENTS
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3/4 cup uncooked orzo
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2 teaspoons olive oil
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2 teaspoons grated lemon rind
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2 garlic cloves, minced
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1/4 cup chopped fresh basil
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2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Basil sprigs (optional)