Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2018
MINOUCHKA -- Oh My! Perfectly delish side dish, A Go-To! I have been making it often, soooooo easy and tasty!
Rating: Unrated
08/23/2014
Really great! I like to sprinkle a bit of goat cheese on top for a creamy bite.
Rating: Unrated
09/02/2011
this was so good .. light and yummy ... i made it just as it's written and loved it ...
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