Orzo with Tapenade
Servings
2Serving size
2 ounces orzoThis recipe can easily be multiplied and leftovers are fair.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Orzo (or gluten-free orzo) |
| 1 tsp. Olive oil |
| 2 Large Shallots, raw (thinly sliced) |
| 1 Tbsp., drained Capers |
| 1/2 Large Red bell peppers (finely diced) |
| 1 Tbsp. Tapenade |
| 1 to taste Black pepper |
Instructions
When the water boils, add the orzo.
Cook for about ten minutes until the pasta is cooked al dente.
While the orzo is cooking, place a medium skillet on the range over medium heat.
Add the olive oil and swirl until hot.
Add the shallots and capers.
Cook gently for about 5 - 7 minutes. Stir occasionally.
Add the red pepper and olives and cook until the pasta is done.
Drain the pasta and add it to the skillet.
Add the tapenade and the pepper and cook for about two minutes until well blended.
Serve immediately.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a perfect Mediterranean side dish to serve with grilled fish, chicken or shrimp.
The salty, briny, umami flavor of the tapenade is great and you can buy it easily in most grocery stores although it is super simple to make your own.
The jar might say “olive spread” or something like “kalamata olive spread.” The saltiness along with the umami flavor of the tapenade makes the perfect way to flavor the orzo.