Step 1

In a large (12-inch) nonstick skillet over medium-high heat, heat the oil until shimmering. Add the orzo, corn, salt and pepper and cook, stirring occasionally, until the orzo is toasted and nutty, 2 to 3 minutes.

Step 2

Add the broth or stock and olives, bring to a simmer, and cook, stirring once or twice and adjusting the heat as needed to maintain a gentle simmer, until the orzo is al dente and most of the liquid is absorbed, about 13 minutes. Remove from the heat. Add the tomatoes, feta and parsley, and toss to combine. Taste, and season with salt and pepper, as desired. Serve warm or at room temperature.