Get ready:

• 2 Tsp butter
• 2 Tsp olive oil, plus extra for finishing
• 1 lb orzo
• 2 cloves diced garlic
• 6 cups chicken stock
• 1 (28oz) can diced tomato
• 2 diced English cucumber
• 1 cup sliced black olive
• 1 Tsp dried oregano
• 1 Tsp dried basil
• salt & pepper to taste

Now let’s play:

Turn the heat to medium high. Melt the butter with olive oil in a 5 qt sauce pan. Toast the orzo with garlic until slightly golden brown (stir frequently). Pour the chicken stock into the pan and bring to boil. Stir frequently until the orzo absorbs all the liquid. Drop the heat to medium low.  Stir in the diced tomato, diced cucumber, sliced black olive, dried oregano, and dried basil. Cook for about two minutes. Season with salt and black pepper to taste. Drizzle some olive oil on the mix. Serve immediately (6-8 servings).

After-play thoughts:

Cucumber is not an traditional ingredient in pasta dishes, but it is incredibly delicious. Give a try; otherwise, substitute it with zucchini.