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Simmer 1 cup orzo in a saucepan with 1 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika (I used smoked paprika - my FAVORITE!) and 2 strips of lemon zest, stirring occasionally, until the orzo is tender, 12 - 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon and salt to taste.