Toasted Orzo With Citrus And Olives

1. 1

   In large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add orzo; stir to evenly coat all of the orzo with olive oil; cook, stirring frequently, until golden, 5 to 7 minutes. Add water and zest, season with salt and pepper, and bring to a boil. Reduce heat and simmer, covered, until orzo is al dente and liquid is absorbed, 10 to 15 minutes. If orzo is cooked but liquid remains, drain the orzo, return to pan, and cook about 30 seconds longer over low heat to dry the orzo.

2. 2

   Stir in olives and chopped herbs, and add kosher salt, pepper, citrus juice and olive oil to taste. Enjoy!

* Per serving · 4 servings · Values may vary.

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