Orzo with Fresh Orange and Olives

This is a great side dish.  I really enjoy Orzo and this is a nice recipe to try it out with if you haven't used it yet.  Orzo looks like rice but is a pasta.  Most grocery stores will stock it.  I have used it in soups when I have some left over.  The black olives in this recipe contrast nicely with the plain pasta flavour.  This recipe is from Food and Drink 2011.

2 large oranges
1 tbsp butter
12 oz (375 g) orzo pasta, a scant 2 cups (do not rinse)
1 large clove garlic, minced
2 2/3 cup chicken broth
1/4 to 1/2 tsp salt
1/4 to 1/2 tsp hot red pepper flakes
16 black olives, preferably Kalamata
1/4 cup thinly sliced green onions

1. Section 1 orange by removing outer rind with a chef's knife.  Then, holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind.  Squeeze juice from membrane behind.  Squeeze juice from membrane into a glass measuring cup.   Augment with juice from bowl of sections and from second orange as needed to equal 1/3 cup.  Cover and refrigerate for up to a day, if not using right away.
2. When nearly ready to serve, heat butter in a large saucepan over medium heat until bubbly.  Stir in dry orzo, saute, stirring frequently for 5 to 7 minutes or until about half of grains are golden.  Stir in garlic; cook 1 minute.
3. Add broth, juice, salt (I omit the salt) and pepper flakes.  Bring to a boil, reduce heat so mixture gently bubbles.  Cook uncovered for 10 to 15 minutes or until orzo is tender and broth is absorbed.
4. Meanwhile, pit 10 olives; cut into largish pieces.  Reserve remainder for garnish.  When orzo is cooked, stir in olives and chives; turn into warmed serving dish.  Garnish with orange sections and black olives.