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.
"A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that." -Nick Harkaway, The Gone-Away World
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 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.
Servings: 2 | Serving size: 2 ounces orzo
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftovers are fair.
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 tapenade and the pepper and cook for about two minutes until well blended.
Serving size: 2 ounces orzo
|Calories 304||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 58g||21%|
|Dietary Fiber 9g||31%|
|Vitamin K 6mcg|