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Substitute your favorite herb-infused Fustini's olive oil. An excellent side dish whether hot or cold. Adapted from howsweeteats.com
Heat olive oil in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts.
Pour in the stock along with a pinch of salt and pepper and Tuscan spice blend. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom until the liquid is absorbed. Stir in the Parmesan spices and parmesan cheese before serving.
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