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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold. Ingredients:
1 1/2 cubes chicken bouillon |
1/4 pound uncooked orzo pasta |
3 ounces roasted red peppers, drained and chopped |
6 kalamata olives, pitted and chopped |
7 ounces artichoke hearts, drained and chopped |
1/2 cup grated parmesan cheese |
Directions:
1. Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
2. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
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