Salads/Orzo with olives broccoli and basil

Serves: 4

Active Time: 30 minutes

Total Time: 45 minutes

From: a piece of paper

Ingredients

1/3 cup olive oil

1/4 cup minced shallots

2 garlic cloves, minced

3 cups small broccoli florets

1 1/2 cups sliced mushrooms (optional)

10 oz. orzo

1 large ripe tomato, chopped

20 Kalamata olives, pitted and chopped coarsely

1 cup basil leaves, lightly packed

1 tbsp. fresh type leaves

1 tbsp. lemon juice

1/2 tsp. salt

freshly ground black pepper

Step 1

In a large skillet heat 2 tbsp. olive oil over medium heat and add the shallots. Saute them for a few minutes until they soften. Add garlic, broccoli and mushrooms. Cook the mixture, stirring for 1 minute, being careful not to burn the garlic. Add 2/3 cup water, and let vegetables simmer for about 3 minutes or until broccoli softens slightly and most of the water is evaporated. Transfer the mixture to a large bowl.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the orzo, boil the pasta, stirring occasionally, until just tender. Drain and keep hot.

Step 3

Add tomato, olives, basil, thyme and remaining olive oil to the bowl of broccoli. Add the orzo and combine well. Stir in lemon juice and add salt and pepper.