Foodie Friday: Orzo Salad

We hosted Peachy's birthday party here last weekend. (More to come on the party soon.) I had tasted this salad at a recent potluck and had the recipe tucked away. I decided this would be the perfect side to round out our birthday bash. Everyone loved it. (Including me. I am still loving it and the little we had left over.)

Orzo Salad
Ingredients:
-3 T olive oil
-2 cloves minced garlic
-1 pound orzo
-3 c chicken stock
-2 lemons
-salt and pepper
-1/4 c olive oil
-1 c fresh basil--chopped
-1/2 c fresh mint--chopped
-1/2 c dried cranberries
-1/2 c slivered almonds--toasted
Directions:
Warm 3 tablespoons olive oil in large pan. Add garlic and cook for 1 minute. Add orzo and cook for about   5 more minutes or until orzo is toasted and lightly browned. Stir often. Add chicken stock and juice of one lemon. Bring to boil, reduce heat and simmer, covered for 8-10 minutes. Orzo should be tender, but firm to the bite. Toss orzo with 1/4 olive oil, juice of second lemon, lemon zest, and salt and pepper to taste. Allow to cool until it reaches room temperature. Once cooled, toss in the basil, mint, cranberries and almonds.