Olive and Mozzarella Orzo - Michigan Country Lines Magazine

Ingredients

• 1 lb. orzo pasta
• 1 1/2 c. chopped onion
• 2 T. olive oil
• 2 T. butter
• 2 c. chopped celery
• 2 T. flour
• 1 c. water
• 1 t. chicken bouillon
• 1 28-oz. can tomatoes, drained and chopped
• 1 t. basil
• 1 t. oregano
• 1/4 t. cayenne
• 1/2 lb. pitted Kalamata olives, chopped
• 3/4 lb. mozzarella cheese, cut into 1/4″ pieces