 |
Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
A perfect accompaniment with fish or chicken. Great substitute for rice. Nice blend of favors. Another dish high in garlic but would you really expect anything less from me? Ingredients:
3 cups orzo pasta |
2 chicken bouillon cubes |
1/4 lb of pitted kalamata olive |
1 cup packed cilantro leaf |
2 tablespoons extra virgin olive oil |
2 on the vine tomatoes |
3 fresh garlic cloves |
1 teaspoon red chili powder |
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.
|
|