Lola's Ethereal Orzo


  • 1 ½ cubes chicken bouillon
  • ¼ pound uncooked orzo pasta
  • 3 ounces roasted red peppers, drained and chopped
  • 6 kalamata olives, pitted and chopped
  • 7 ounces artichoke hearts, drained and chopped
  • ½ cup grated Parmesan cheese

1. 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. 2. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

View full recipe at SpringPad


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