In a large saucepan, bring water, soup stock, one tablespoon olive oil, and salt to a boil. Add orzo and bring to a second boil. Cook uncovered 12 to 14 minutes or until orzo is “al dente.” Drain well.

Meanwhile, heat two tablespoons oil in a large skillet on medium heat. Add onion and sauté until transparent. Add ginger and sauté one to two minutes longer, until ginger becomes fragrant.

Add dried cranberries, almonds, and black pepper to skillet and mix gently.

Add cooked orzo and toss thoroughly.

Add chopped parsley and lemon zest just before serving. Delicious served warm or at room temperature.