Toasted Orzo With Citrus And Olives
- 1 1/4 cups orzo
- 2 cups water or low-sodium broth (or combination of both)
- 2 tablespoons olive oil (plus additional to taste)
- finely grated zest from 1 large lemon or orange (reserving juice)
- Kosher salt + freshly ground black pepper
- 1/4 to 1/2 cup of your favorite olives, pitted
- large handful of coarsely chopped herbs (e.g., chives, flat-leaf parsley, and/or mint)
- (See headnote for ideas on variations)
- In large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add orzo; stir to evenly coat all of the orzo with olive oil; cook, stirring frequently, until golden, 5 to 7 minutes. Add water and zest, season with salt and pepper, and bring to a boil. Reduce heat and simmer, covered, until orzo is al dente and liquid is absorbed, 10 to 15 minutes. If orzo is cooked but liquid remains, drain the orzo, return to pan, and cook about 30 seconds longer over low heat to dry the orzo.
- Stir in olives and chopped herbs, and add kosher salt, pepper, citrus juice and olive oil to taste. Enjoy!
ubc, water, olive oil, lemon, kosher salt , ubc, handful, variations
Taken from food52.com/recipes/15805-toasted-orzo-with-citrus-and-olives (may not work)