Olive & Parsley Orzo.

I admit, this may seem like an odd little combination, but we all know that some of our great cooking moments come when we add unlikely ingredients in the same bowl.  And that's how olives and orzo came together.  My first taste-tester was none too sure about this combination, until the spoon hit her mouth - and then she wanted the rest of the bowl for herself!

• 1/2 box orzo
• chicken broth
• 3/4 cup assorted olives, chopped
• 2 Tbsp green onion, chopped
• 1 Tbsp Italian parsley, chopped

Cook orzo according to package directions, substituting chicken broth for half the cooking water. You could also use a bouillon cube or packet in the water.

Chop olives, onion, & parsley and toss together.  I used a mix of olives I had on hand from the olive bar in my favorite grocery store, green and black, buttery, rich, and intense flavors, all mixed together.

When orzo is cooked, toss the chopped ingredients with the pasta and enjoy!  It's as simple as that!

Lemon Mushroom Orzo with Cilantro.

I love reading recipes. I have shelves filled with cookbooks, some of which I purchased simply to read. Lately (I think it must be the cooler weather!), I've been reading a lot of risotto and orzo recipes and was inspired by a lemon and rosemary orzo posted at Eat Yourself Skinny.  This is my twist on a lemony orzo. There was great debate in the test kitchen about the add-ins, so I left them as optional. My preference is to add the pine nuts. One of my tasters preferred the original with no add-ins and the other went for both pine nuts and prosciutto!  Enjoy.

• 1 1/2 c orzo
• 1 T butter
• 1 c chicken broth
• 2 T lemon juice
• 1 1/2 c water
• 1 box sliced mushrooms
• 1/2 to 1 tsp sea salt
• 2 T cilantro, chopped
• toasted pine nuts, optional
• prosciutto crumbles

Saute orzo in butter for 5 minutes.  Stir almost constantly to avoid over-browning.  Add broth, lemon, water, mushrooms, and salt.  Simmer for 15 minutes or until liquid is absorbed and orzo is tender. Stir frequently to avoid sticking.  Stir in cilantro and, if adding, sprinkle pine nuts and prosciutto crumbs on top.