Mediterranean Orzo

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?

• Ready In: 23 mins
• Serves: 4

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.