This is a great and tangy side dish to fish or chicken. Serves 2 generously and 4 small portions. (I usually double the recipe for 4 people)
1 cup orzo pasta
2 tbsp each of chopped fresh dill and parsley
3 tbsp chopped scallions (green onions)
2 tbsp olive oil
1 heaped tsp grated lemon rind (you may like more)
2 tbsp lemon juice (you may like more)
In a large pot of boiling salted water, cook the orzo for 8 to 10 minutes or until tender but firm, drain well.
Toss with dill, parsley, onions, oil, lemon rind and lemon juice.
Season with salt and pepper to taste.
This is best served immediately. For a make-ahead version, make this with rice instead of orzo.