Orzo with Tomatoes, Basil, and Gorgonzola |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal. Ingredients:
1 1/2 tablespoons olive oil |
1 cup uncooked orzo pasta |
1 red onion, chopped |
1 clove garlic, minced |
1 1/4 cups vegetable broth |
1 pint cherry tomatoes, halved |
12 leaves fresh basil, chopped |
1 clove garlic, minced |
1 1/2 tablespoons olive oil |
1 cup crumbled gorgonzola cheese, or to taste |
Directions:
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, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable 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.
2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
|
|