Toasted Orzo With Cherry Tomatoes & Goat Cheese

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.