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
- Melt the margarine in a large skillet over medium heat.
- Add the orzo and cook a few minutes, stirring frequently, until golden brown.
- Stir in the water, bouillon, and seasoning, and heat to boiling. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- Stir in the tomato and olives, cover, and cook for 5 more minutes, stirring occasionally to prevent sticking.
- Add pepper to taste and serve warm.