Mediterranean Orzo

1. 1

   take your kalamata olives and chop put them into a bowl.

2. 2

   mince the cilantro, mix it in with the olives and add 1 tbsp of the E.V.O.O.

3. 3

   *set aside for later use.

4. 4

   add bouillon to a pot with about 8 cups of water and bring to a boil.

5. 5

   add orzo and cook till soft then strain.

6. 6

   take tomatoes off of vine clean and chop them along with 3 garlic cloves.

7. 7

   set a burner to about medium heat and add 1 tbsp E.V.O.O.

8. 8

   let heat for a minute.

9. 9

   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).

10. 10

    take strained orzo and in a lg bowl add all ingredients and mix well.

11. 11

    let sit for an hour uncovered in the fridge so that all of the left over juices can soak inches.

* Per serving · 4 servings · Values may vary.

No additional tips available.