Toasted Orzo with Citrus and Olives
Ingredients
- 1 ¼ cups orzo
- 2 cups water or low-sodium broth (or combination of both)
- 2 tablespoons olive oil (plus additional to taste)
- finely grated zest from 1 large lemon or orange (reserving juice)
- Kosher salt + freshly ground black pepper
- ¼ to ½ cup of your favorite olives, pitted
- large handful of coarsely chopped herbs (e.g., chives, flat-leaf parsley, and/or mint)
- (See headnote for ideas on variations)
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