Instructions: Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 t salt and 1/4 t pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the margarine and Parmesan just before serving.

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