Lola's Ethereal Orzo So Tasty
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| Lola's Ethereal Orzo |
"This is a first rate Italian style facet dish. You can alter the amounts of the components to your tastes. Adding blanched asparagus is an choice right here, too! Serve warm or cold."
Ingredients :
- 1 1/2 cubes fowl bouillon
- 1/four pound raw orzo pasta
- three oz. Roasted crimson peppers, drained and chopped
- 6 kalamata olives, pitted and chopped
- 7 oz. Artichoke hearts, drained and chopped
- half of cup grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 20M |
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- Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo within the pot while bouillon has dissolved, and prepare dinner eight minutes, until al dente. Drain.
- Transfer orzo to a big bowl, and toss with roasted crimson peppers, kalamata olives, artichoke hearts, and Parmesan.
Notes :
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