Orzo Lunch for Those Who Labor

lunch for two hungry adults; side dish for four at dinner

2 balls burrata cheese (approximately 6 ounces)

2 cups water

2 tablespoons salt

3/4 cup orzo (DelVerde for preference)

1 tablespoon minced parsley (optional)

1 scallion, minced (optional)

[/instructions]

Drain the cheese by placing it on several thickness of paper towels. Rest the towels in a fine mesh strainer. Place strainer over a bowl or rest in the sink.

Bring water and salt to boil in medium pot.  When water is boiling, add orzo, stirring occasionally, until done, approximately 8 minutes.

When pasta is ready, either drain in a colander, being careful to leave pasta fairly soupy, or simply clamp a lid over the pot and drain off into the sink, again, leaving pasta fairly soupy.

If orzo was drained in a strainer, return to the pot.  Stir burrata  into orzo.  Set pot on turned-off burner or other warm spot. Allow ingredients to rest 5-20 minutes. Divide into bowls.  Scatter parsley and scallion, if using. Eat.