1/4 cup extra-virgin olive oil
1 cup organic fregola Sarda
1/4 cup white onion, finely chopped
Kosher salt and fresh ground black pepper
1 garlic clove, minced
2 teaspoons orange zest (from about 1 orange)
1 teaspoon lemon zest (from about 1 lemon)
2 cups chicken stock
4 tablespoons unsalted butter
6 basil leaves, cut into 1/4 inch strips
Pre-heat oven at 425°F.
Pour olive oil into a large sauté pan and place over medium heat. When oil starts to shimmer, add fregola and stir to coat. Continue stirring until the fregola begins to brown lightly, about 2 minutes.
Add the onion and a big pinch of salt and cook for 1 to 2 minutes more (fregola will continue to brown). Add garlic and stir, then stir in the orange and lemon zests. Add stock and bring to a boil. Cover pan and place in oven for 20 minutes or until fregola is tender and most of the liquid has been absorbed.
Add the butter, set back over low heat and stir to incorporate. Stir in basil. Taste and adjust seasoning if necessary.