Bek's Smoked Mediterranean Orzo

• 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

1. 1.
2. Follow package directions and cook orzo until al dente - do not cook all the way, needs to simmer later with the veggies.
3. 2.
4. Heat smoked olive oil over medium low heat, then add coarsely chopped garlic.
5. Simmer over low heat for 2 - 5 minutes.
6. Heat gently, do not burn!
7. Garlic at too high heat gets bitter very quickly.
8. 3.
9. Add remaining olive oil, bring heat to medium then add sliced mushrooms.
10. Toss gently, coat with oil, and let cook until excess moisture cooks off.
11. 4.
12. Add tomatoes, olives, and herb blend.
13. Heat through until simmering.
14. 6.
15. Add salt and pepper to taste.
16. Be careful, olives are already salty.
17. 7.
18. Add orzo, heat through and simmer for a couple minutes until orzo is cooked to desired texture.
19. 8.
20. Serve immediately.

pasta, olive oil, olive oil, garlic, baby portabella mushrooms, white mushrooms, roma tomatoes, green olives, black olives, italian herb seasoning, salt

Taken from www.food.com/recipe/beks-smoked-mediterranean-orzo-487172 (may not work)