Food & Cooking Recipes Ingredients Pasta and Grains Toasted Orzo with Olives and Lemon 4.3 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 8 Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color. Ingredients 4 tablespoons olive oil 1 pound (2 ½ cups) orzo 1 teaspoon grated lemon zest Coarse salt and ground pepper ½ cup slivered black olives ¼ cup chopped fresh parsley 2 tablespoons fresh lemon juice Directions 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). Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice. Rate it Print