Kitchen Remodel Orzo

• 2 tablespoons Olive oil
• 3 Cloves of garlic, minced
• 2 handfuls Arugula
• 1 Meyer lemon, the juice and two inches of peel grated fine
• 1 cup Orzo
• 2 cups Vegetable broth
• 1 tablespoon Capers, rinsed
• Parmesan cheese, for the table
• 1 handful Cherry tomatoes, quartered

1. Over low heat, warm the olive oil and add the minced garlic. Let the garlic melt for a few minutes, but don't let it brown.
2. Turn the heat to medium and stir in the orzo. Continue stirring until the orzo is a light nut-brown. As you would for risotto, add 1/4 cup broth, stirring continuously. Continue to stir and add broth until the orzo is al dente. Add the cherry tomatoes and cook until wilted.
3. Add the arugula, lemon zest, lemon juice and capers. Stir until the arugula is wilted, but don't over-do it.
4. Add lots of freshly ground black pepper. Pass the parmesan at the table.

olive oil, garlic, arugula, lemon, orzo, vegetable broth, capers, parmesan cheese, handful

Taken from food52.com/recipes/21674-kitchen-remodel-orzo (may not work)