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.