1/2 C pine nuts
2 T butter
1-1/2 C orzo
2-1/2 C chicken or vegetable broth
1/3 C sliced black olives
1/3 C currants
2 T white wine
Salt and pepper

In a dry skillet, toast the pine nuts over medium-high heat until golden. Set aside. In a medium saucepan, melt the butter. Add the orzo, stirring, and cook until it’s toasted (3-5 minutes).

Add the broth and simmer, covered, until the liquid is absorbed. Stir in the black olives, currants, wine, and toasted pine nuts and heat through. Season to taste with salt and pepper.

Alternative version with bulgur
Add 1/2 C bulgur wheat when you toast the orzo. Increase the broth to 3 C and the olives and currants to 1/2 C each.