Salads/Orzo with olives broccoli and basil
Serves: 4
Active Time: 30 minutes
Total Time: 45 minutes
From: a piece of paper
Contents
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.
