One-Pot Orzo with White Beans and Tapenade

1. Prep

Rinse the white beans under cold water and set aside. Slice the garlic thinly to ensure it will cook quickly and evenly. Microplane the parmesan cheese and mince the chives, keeping them ready for the finishing touch.

2. Add Aromatics

Heat the olive oil in a medium-sized pot over medium heat. Add the sliced garlic to the pot. Cook until fragrant but not browned, about 1-2 minutes, to ensure a sweet rather than bitter flavor.

3. Cook Orzo

Stir in the dried orzo with a pinch of salt, toasting until it's just starting to turn golden and smells slightly nutty, about 2 minutes. This toasting step deepens the flavor of the orzo, giving it a wonderful complexity. Pour in the chicken stock and increase the heat to bring the mixture to a simmer. Cook, stirring occasionally, until the orzo is tender and the liquid has reduced to a creamy consistency, around 10 minutes.

4. Add Finishing Ingredients

Fold in the white beans, allowing them to warm through for a couple minutes. Remove the pot from heat and stir in the olive tapenade, which will infuse the dish with its bold, briny flavor. Gently mix in the microplaned parmesan cheese until it's melted and evenly distributed throughout the orzo, creating a rich and creamy sauce. Finally, sprinkle in the minced chives for a pop of color and a fresh, oniony brightness. Taste and adjust the seasoning, adding a touch more salt if needed or a squeeze of lemon juice for brightness. Divide the orzo between two bowls, garnish with an extra sprinkle of chives, and serve immediately.