Lola's Ethereal Orzo recipe

4 servings

1 1/2 cubes chicken bouillon

1/4 pound uncooked orzo pasta

3 ounces roasted red peppers, drained and chopped

6 kalamata olives, pitted and chopped

7 ounces artichoke hearts, drained and chopped

1/2 cup grated Parmesan cheese

Place the bouillon cubes in a medium pot filled with water, and bring to a boil.

Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente.

Drain.

Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.