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

1. Toast the orzo with just enough olive oil to lightly coat.
2. Stir until color becomes golden.
3. Add the 2 cups water or broth.
4. Simmer, uncovered stirring occasionally until the liquid is absorbed.
5. Transfer to stirring bowl.
6. Add olives, capers, green onions, parsley, lemon zest and lemon juice and stir to combine.
7. Note: Why capers in salt?
8. Personal preference.
9. I don't care for the brine taste in most preserved capers in brine.
10. Note: How do I use capers in salt?
11. Pour capers into a glass with water.
12. 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)