This is my favorite orzo dish! It’s full of tangy things, and is great as a meal on its own
or as a side dish. You can even chill it to make a salad.
8 ounces dry orzo pasta (about 1 1/3 cups) + 1 teaspoon salt
1/3 cup cooked or drained, canned garbanzos (chick peas)
1/4 cup olive oil
5 cloves garlic, finely chopped
1/2 large or 1 small onion, finely chopped
2 tablespoons finely chopped olives
1 tablespoon lemon zest (or zest of 1 large lemon)
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup finely chopped fresh herbs (parsley, basil, oregano)
1 1/2 teaspoon fresh lemon juice
Cook the orzo. Add 1 teaspoon salt to the cooking water. When the orzo is cooked,
drain but set aside 1/4 cup of the cooking water.
Sauté the garlic and onions in the olive oil in a large sauté pan on medium-high heat.
When the garlic and onion are light brown, add the olives and mix.
Stir in the lemon zest, salt and pepper. Remove from heat.
Add the herbs, lemon juice and 1/4 cup cooking water and stir well.