TOASTED ORZO WITH OLIVES AND LEMON

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Toasted Orzo with Olives and Lemon image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

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

Steps:

  • 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.

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