Toasted Orzo Salad With Black Olives And Capers

Toast the orzo with just enough olive oil to lightly coat. Stir until color becomes golden.

Add the 2 cups water or broth.

Simmer, uncovered stirring occasionally until the liquid is absorbed.

Transfer to stirring bowl.

Add olives, capers, green onions, parsley, lemon zest and lemon juice and stir to combine.

Note: Why capers in salt? Personal preference. I don't care for the brine taste in most preserved capers in brine.

Note: How do I use capers in salt? Pour capers into a glass with water. The salt will sink to the bottom of the glass and with a spoon, you can remove the capers.