Toasted Orzo With Cherry Tomatoes & Goat Cheese

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Made this last night and it was really good. Toasting the orzo before cooking in the broth gives it a nutty flavor."

Original recipe yields 4 servings
OK

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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