Toasted Orzo Salad With Black Olives And Capers

Name: Toasted Orzo Salad With Black Olives And Capers
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 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

pomdoro @cook_3735574

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.

pomdoro @cook_3735574

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.

Saved

Ingredients

45 mins

4 servings

1 1/2 cupOrzo pasta
2 cupWater or your preference of broth
2 tbspExtra virgin olive oil
Dressing
1/4 cupKalamata olives, pitted and sliced in half
1 tbspCapers, in salt preferably
2 tbspGreen onion (chopped, just the green)
2 tbspParsley, flat leaf chopped
1Lemon zest from one lemon
1/2Lemon juice from 1/2 lemon
1Salt and peeper

Saved

Steps

45 mins

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.