Mediterranean Orzo Pilaf

15 Jan

Here is a recipe for a tasty and quick orzo pilaf that I’ve made a couple times.  I was inspired by a non-vegan recipe I found on the back of a San Giorgio orzo box and made several substitutions and redactions, and I love the flavors of the simple ingredients combined with the toasted orzo.  It makes about 4 servings if served as a side, or 2-3 entree servings.

  • 2 tablespoons margarine
  • 8 oz. uncooked orzo
  • 2-1/4 cups water
  • 2 vegetable bouillon cubes
  • 1/2 teaspoon dried Italian seasoning (such as a mix of thyme and oregano)
  • 1 cup tomato sauce or chopped fresh tomato
  • 2 tablespoons chopped black olives
  • pepper
  1. Melt the margarine in a large skillet over medium heat.
  2. Add the orzo and cook a few minutes, stirring frequently, until golden brown.
  3. Stir in the water, bouillon, and seasoning, and heat to boiling.  Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
  4. Stir in the tomato and olives, cover, and cook for 5 more minutes, stirring occasionally to prevent sticking.
  5. Add pepper to taste and serve warm.

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