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Ingredients
| chicken bouillon: 1 1/2 cups |
| pasta (orzo): 0.25 lb |
| red bell pepper: 3 oz (roasted) |
| black olives: 1/4 cup (chopped) |
| artichoke hearts: 7 oz (drained and chopped) |
| parmesan cheese (grated): 1/2 cup |
Ethereal Orzo
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
- Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.