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Toasted Orzo with Olives and Lemon

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    Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
    Everyday Food, September 2003
    • Prep Time 20 minutes
    • Total Time 25 minutes
    • Yield Serves 8
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    Ingredients

    • 4 tablespoons olive oil
    • 1 pound (2 1/2 cups) orzo
    • 1 teaspoon grated lemon zest
    • Coarse salt and ground pepper
    • 1/2 cup slivered black olives
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons fresh lemon juice

    Directions

    1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
    2. Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

    Recipe Reviews

    Review This Recipe
    • eva7g
      2 Sep, 2011

      this was so good .. light and yummy ... i made it just as it's written and loved it ...

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    • AnnCleveland
      20 Oct, 2008

      Simple, tasty, easy sidedish. Next time I would experiment with additional herbs, maybe garlic and diced seeded tomatoes

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