Lemon Orzo with Cucumber, Green Onions and Parmigiano-Reggiano

By blum099

Ingredients

• 1 lemon,, halved
• 1 lemon zested
• 2 cloves of garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups chicken broth
• 2 TBSP white wine
• 1 cup water
• 1 lb. orzo
• 1/4 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped green onions, chopped
• 4 small or 1 large seedless cucumber, sliced

Preparation

Step 1

Sprinkle the lemon halves with sugar and place flesh side down on grill over medium to high heat for 5 minutes, turning only once. Meanwhile, place 2 TBSP of olive oil in a medium saute pan along with the garlic and orzo and toast for 2-3 minutes. Add the hot chicken broth and water. Add in the white wine, juice of the grilled lemon along with the rinds of the grilled lemon (cut into slices). Bring to a boil then reduce heat and simmer for 15-20 minutes, stirring ever so often. Season with the pepper and mix in the cheese, cucumbers, lemon zest and green onions. Serve immediately.