Step 1

melt the butter in a small sauce pan or sauté pan over medium-high heat. Add the garlic and black pepper and sauté for 60 seconds, until the garlic is fragrant. Add the dry orzo to the pan and toast for 2 minutes, stirring occasionally.

Step 2

add the water, lemon juice (save the zest for step 3!), and salt to the pan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12-13 minutes, stirring occasionally to prevent sticking.

Step 3

Turn the heat to low (or off) and stir in the lemon zest and parmesan, if using. Season with additional salt to pepper, to taste.

Step 4

serve warm, sprinkled with parsley, or as desired. Store leftovers in the fridge for up to 5 days; reheat in the microwave or on the stovetop over medium heat with a splash of water (preferred).