Toasted Orzo with Citrus and Olives

Author Notes

I view this as more technique than recipe. I tasted toasted orzo a few years ago and it was a revelation to me. I’ve been making it this way ever since. When toasted, the orzo develops a subtle nuttiness, and by adding orange or lemon zest, the entire dish is permeated with citrus flavor. Olives and fresh herbs are natural accompaniments, and I often serve this as a side dish to halibut or chicken.

Don’t like olives? View this as a jumping off point and get creative – it’s infinitely adaptable. Some of my favorite variations include:
--finely diced, sauteed fennel bulb with nicoise olives
--cherry tomatoes with kalamata olives, fresh basil, and crumbled feta
--roasted butternut squash or sweet potatoes with arugula and toasted sliced almonds
--grilled zucchini and cherry tomatoes with kalamata olives, crumbled goat cheese, and walnuts

Also, a note on a valuable technique I picked up from Melissa Clark on preparing pasta and grains that are cooked in a covered pot to absorb the cooking liquid. If your toasted orzo is cooked but liquid remains in the pot, just drain it like you would any other pasta, and return it to the pan to dry over low heat for about 30 seconds. Works like a charm! —EmilyC