This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"It's diamonds in your pockets one week, macaroni and cheese the next."
-Jolene Blalock, Actress
Well, for me it's macaroni one week and macaroni the next without the diamonds in my pocket. But I do love pasta, especially this perfect Mediterranean side dish to serve with grilled fish, chicken or pork. The flavor of the tapenade is great and you can buy it easily in most grocery stores. The jar might say "olive oil 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.
Books have been written about olives that can't do justice to the topic. Consider this the condensed version of the Reader's Digest condensed version.
Green olives (also known as Spanish olives) are olives that are picked before they are fully ripe and treated to lessen their bitter flavor. They are then fermented in brine for up to a year. These are the olives that are often pitted and stuffed with pimentos, almonds, anchovies, etc.
For the most part the recipes on this web site call for ripe olives. Ripe olives can be either green or black. Lesser quality ripe olives are picked unripe and treated in a similar fashion as unripe olives by soaking them in a lye solution to reduce bitterness. This faster industrial process leeches much of the flavor from the fruit.
Higher quality ripe olives use water or brine to reduce the bitterness and are brined and then cured in olive oil or vinegar or a combination of the two.
The amount of fat and salt in olives varies by how it is cured. The information below is based on brine-cured olives.
1 ounce olives = 23 calories, 2g fat, <1g sat fat, 1.5g mono fat, <1g protein, 1.5g carbohydrates, 255mg sodium, 0mg cholesterol
Servings = 2 | Serving size =2 ounces orzo
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|4 ounces||orzo pasta or gluten-free pasta|
|1 tsp||olive oil|
|1 large||shallot (sliced)|
|1/4||red bell pepper (diced)|
|fresh ground black pepper (to taste)|
Place the water in a medium stock pot over high heat. 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, shallots and capers. Cook gently for about 5 - 7 minutes.
Add the red pepper and olives and cook until the pasta is done.
Drain the pasta and add it to the skillet. Add the tepanade and the pepper and cook for about two minutes until well blended.
Serving size = 2 ounces orzo
Servings = 2
Amount Per Serving
|Calories 276||Calories from Fat 46|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 49g||16%|
|Dietary Fiber 3g||11%|
|Vitamin A 19%||Vitamin C 44%|
|Calcium 4%||Iron 15%|
|Vitamin K 4 mcg||Potassium 261 mg|
|Magnesium 40 mg|