Toasted Orzo With Cherry Tomatoes & Goat Cheese
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Recipe: #35146
June 24, 2020
Categories: Side Dishes, Dairy, Pasta, Vegetables, Stove Top, No Eggs, Vegetarian, Kosher Dairy more
"Made this last night and it was really good. Toasting the orzo before cooking in the broth gives it a nutty flavor."
Ingredients
Nutritional
- Serving Size: 1 (287.7 g)
- Calories 318.2
- Total Fat - 15.4 g
- Saturated Fat - 4 g
- Cholesterol - 11.9 mg
- Sodium - 451.5 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 6.2 g
- Sugars - 3.1 g
- Protein - 11.9 g
- Calcium - 337.8 mg
- Iron - 3 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
Step 1
Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, continue stirring so the orzo doesn't burn, about 3 minutes. Add minced garlic; cook until fragrant, about 30 seconds. Sprinkle with 1/4 teaspoon lemon pepper and stir. Pour in the broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
Step 2
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, 1/8 teaspoon lemon pepper and remaining olive oil.
Step 3
Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with goat cheese and remaining basil.
Tips & Variations
No special items needed.
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