Mediterranean Orzo Recipe

Directions:

1. Take your kalamata olives and chop put them into a bowl.
2. Mince the cilantro, mix it in with the olives and add 1 tbsp of the E.V.O.O. *set aside for later use.
3. Add bouillon to a pot with about 8 cups of water and bring to a boil.
4. Add orzo and cook till soft then strain.
5. Take tomatoes off of vine clean and chop them along with 3 garlic cloves.
6. Set a burner to about medium heat and add 1 tbsp E.V.O.O. let heat for a minute.
7. Add garlic first and then tomatoes to the pan then add your chile powder to the mixture and let cook for about 4 minutes (after cooking drain about half of the juices out).
8. Take strained orzo and in a lg bowl add all ingredients and mix well.
9. Let sit for an hour uncovered in the fridge so that all of the left over juices can soak inches.