Prep 10 mins
Cook 15 mins
Best collection of random ingredients I've ever thrown in a pan! :) I found some great ingredients at our seasonal farmer's market and decided to have a quick dinner on a hot summer night. One ingredient is smoked olive oil - found this at the market from a local vendor, not sure where it is available commercially, but you can probably just use a good olive oil with a drop of liquid smoke to substitute, or omit the smoke altogether. Up to you, this is a loose recipe with no real measurements taken. One pan, fresh ingredients, delish!
- 1 lb tri-colored orzo pasta
- 1 tablespoon smoked olive oil
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 4 baby portabella mushrooms, sliced thin
- 4 white mushrooms, sliced thin
- 3 roma tomatoes, diced
- 1⁄4 cup green olives, sliced
- 1⁄4 cup black olives, sliced
- 1 tablespoon Italian herb seasoning (I used the squeeze tube from the produce section, use what you have on hand but NOT dried herbs. Use)
- salt and pepper
- 1. Follow package directions and cook orzo until al dente - do not cook all the way, needs to simmer later with the veggies.
- 2. Heat smoked olive oil over medium low heat, then add coarsely chopped garlic. Simmer over low heat for 2 - 5 minutes. Heat gently, do not burn! Garlic at too high heat gets bitter very quickly.
- 3. Add remaining olive oil, bring heat to medium then add sliced mushrooms. Toss gently, coat with oil, and let cook until excess moisture cooks off.
- 4. Add tomatoes, olives, and herb blend. Heat through until simmering.
- 6. Add salt and pepper to taste. Be careful, olives are already salty.
- 7. Add orzo, heat through and simmer for a couple minutes until orzo is cooked to desired texture.
- 8. Serve immediately.