Total Time
23mins
Prep 8 mins
Cook 15 mins

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?

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.

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