Toasted Orzo Salad With Black Olives And Capers
I'm always looking for new ways to prepare simple dishes. I treated the orzo as I would risotto and added my favorite mix of toppings.
Toasted Orzo Salad With Black Olives And Capers
I'm always looking for new ways to prepare simple dishes. I treated the orzo as I would risotto and added my favorite mix of toppings.
Cooking Instructions
- 1
Toast the orzo with just enough olive oil to lightly coat. Stir until color becomes golden.
- 2
Add the 2 cups water or broth.
- 3
Simmer, uncovered stirring occasionally until the liquid is absorbed.
- 4
Transfer to stirring bowl.
- 5
Add olives, capers, green onions, parsley, lemon zest and lemon juice and stir to combine.
- 6
Note: Why capers in salt? Personal preference. I don't care for the brine taste in most preserved capers in brine.
- 7
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.
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