Toasted Orzo Salad With Black Olives And Capers
- 1 1/2 cup Orzo pasta
- 2 cup Water or your preference of broth
- 2 tbsp Extra virgin olive oil
- 1/4 cup Kalamata olives, pitted and sliced in half
- 1 tbsp Capers, in salt preferably
- 2 tbsp Green onion (chopped, just the green)
- 2 tbsp Parsley, flat leaf chopped
- 1 Lemon zest from one lemon
- 1/2 Lemon juice from 1/2 lemon
- 1 Salt and peeper
- Toast the orzo with just enough olive oil to lightly coat.
- Stir until color becomes golden.
- Add the 2 cups water or broth.
- Simmer, uncovered stirring occasionally until the liquid is absorbed.
- Transfer to stirring bowl.
- Add olives, capers, green onions, parsley, lemon zest and lemon juice and stir to combine.
- Note: Why capers in salt?
- Personal preference.
- I don't care for the brine taste in most preserved capers in brine.
- Note: How do I use capers in salt?
- Pour capers into a glass with water.
- The salt will sink to the bottom of the glass and with a spoon, you can remove the capers.
pasta, water, olive oil, olives, capers, green onion, parsley, lemon zest from, lemon juice from, salt
Taken from cookpad.com/us/recipes/365229-toasted-orzo-salad-with-black-olives-and-capers (may not work)