Bek's Smoked Mediterranean Orzo

"Best collection of random ingredients I've ever thrown in a pan! :) I found some great ingredients at our seasonal farmer's market and decided to have a quick dinner on a hot summer night. One ingredient is smoked olive oil - found this at the market from a local vendor, not sure where it is available commercially, but you can probably just use a good olive oil with a drop of liquid smoke to substitute, or omit the smoke altogether. Up to you, this is a loose recipe with no real measurements taken. One pan, fresh ingredients, delish!"
 
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Ready In:
25mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 1. Follow package directions and cook orzo until al dente - do not cook all the way, needs to simmer later with the veggies.
  • 2. Heat smoked olive oil over medium low heat, then add coarsely chopped garlic. Simmer over low heat for 2 - 5 minutes. Heat gently, do not burn! Garlic at too high heat gets bitter very quickly.
  • 3. Add remaining olive oil, bring heat to medium then add sliced mushrooms. Toss gently, coat with oil, and let cook until excess moisture cooks off.
  • 4. Add tomatoes, olives, and herb blend. Heat through until simmering.
  • 6. Add salt and pepper to taste. Be careful, olives are already salty.
  • 7. Add orzo, heat through and simmer for a couple minutes until orzo is cooked to desired texture.
  • 8. Serve immediately.

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RECIPE SUBMITTED BY

I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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