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Pasta olive oil olive oil garlic baby portabella mushrooms white mushrooms roma tomatoes green olives black olives Italian herb seasoning salt
Viewed: 82 - Published at: 7 years agoIngredients
- 1 lb tri-colored orzo pasta
- 1 tablespoon smoked olive oil
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 4 baby portabella mushrooms, sliced thin
- 4 white mushrooms, sliced thin
- 3 roma tomatoes, diced
- 14 cup green olives, sliced
- 14 cup black olives, sliced
- 1 tablespoon Italian herb seasoning (I used the squeeze tube from the produce section, use what you have on hand but NOT dried herbs. Use)
- salt and pepper
Method
- 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.
