This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

218 calories; protein 11.3g 23% DV; carbohydrates 29.7g 10% DV; fat 5.9g 9% DV; cholesterol 11.2mg 4% DV; sodium 1090.4mg 44% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
04/05/2006
This was good and my family enjoyed it. One change I would make is to use marinated artichokes rather than the water packed ones. I assumed water packed when I looked over the recipe but I think it needs the flavor of the marinated artichokes. I'd also reserve some of the oil and possibly use more of that to add flavor. Read More
(12)

Most helpful critical review

Rating: 2 stars
11/09/2008
With so much going on here given the artichokes roasted red peppers kalamata olives and Parmesan cheese I really expected this to be bursting with flavor particularly since I also added garlic olive oil and some Tuscan seasoning when I noticed the recipe was missing seasoning of any kind. We both found this tasting too strongly of artichokes and little else. Read More
(14)
8 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/08/2008
With so much going on here given the artichokes roasted red peppers kalamata olives and Parmesan cheese I really expected this to be bursting with flavor particularly since I also added garlic olive oil and some Tuscan seasoning when I noticed the recipe was missing seasoning of any kind. We both found this tasting too strongly of artichokes and little else. Read More
(14)
Rating: 4 stars
04/05/2006
This was good and my family enjoyed it. One change I would make is to use marinated artichokes rather than the water packed ones. I assumed water packed when I looked over the recipe but I think it needs the flavor of the marinated artichokes. I'd also reserve some of the oil and possibly use more of that to add flavor. Read More
(12)
Rating: 4 stars
04/08/2006
bomb diggity G. I subbed the peppers for a 2oz jar of pimentos and added 1/4 cup of oil/vinegar Italian dressing like the previous review suggested. Don't skimp on the cheese! Thanks!! Read More
(8)
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Rating: 4 stars
06/12/2006
Pretty good recipe. I followed the advice of some of the other reviewers and used marinaded atrichike hearts ( a must I think!) I also added lots of garlic a little lemon juice some EVOO and some diced up red pepper as well as a little blanched zuccini. It's a good basic idea it just needed some tweeking.:) Read More
(8)
Rating: 3 stars
06/04/2006
Pretty good but I agree with "ChefJudy1" about using the marinated artichokes. I threw in some the the "juice" because it was a little bland although I also added onion and garlic powders. Good tho and we all enjoyed this side. Thank you! Read More
(6)
Rating: 4 stars
04/28/2008
Excellent. I doubled the recipe added chopped grilled chicken 1Tb lemon juice 1Tb pepper and 1Tb parsley. Read More
(4)
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Rating: 4 stars
02/10/2009
I enjoyed this recipe but I would definitely make a few changes. It was a bit bland. I didn't think the boullion had enough punch to make a difference in the overall flavor. Read More
(4)
Rating: 4 stars
02/19/2008
This was extremely quick and easy to make. Like other reviewers I added extra cheese. The kids loved it and it was delicious as a cold left-over. Read More
(1)
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