Ingredients

The following ingredients have 4 Servings
  • 1 ½ cup dried orzo
  • 2 tablespoon olive oil
  • 3 cloves garlic (peeled and finely minced)
  • 1 large large tomato (or 2 medium), (chopped, seeds and excess liquid discarded)
  • 2 tablespoon capers
  • 1 tablespoon caper liquid
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme (stems removed and chopped)
  • 1 tablespoon fresh parsley (stems removed and chopped)
  • Salt and pepper (to taste)

Instruction

  • Cook orzo according to package directions.
  • Saute olive oil and minced garlic in a skillet and over medium high heat for 1-2 minutes. Add tomatoes and cook for an additional 2-3 minutes (until tomatoes become soft). Remove from heat and set aside.
  • In a large bowl, combine the cooked orzo, capers and liquid, lemon juice, thyme and parsley with the tomato and garlic mixture. Toss until thoroughly combined.
  • Cover and refrigerate for at least one hour or overnight. Season with salt and pepper, to taste before serving