Rating
Published Jun 28th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 4 servings Calories 460
A vegetarian friend of mine gave me this recipe, and it’s always a hit! Makes a great side dish or light meal.
Recipe Ingredients
- 1 ½ tablespoons olive oil
- 1 cup uncooked orzo pasta
- 1 red onion, chopped
- 1 clove garlic, minced
- 1 ¼ cups vegetable broth
- 1 pint cherry tomatoes, halved
- 12 leaves fresh basil, chopped
- 1 clove garlic, minced
- 1 ½ tablespoons olive oil
- 1 cup crumbled Gorgonzola cheese, or to taste
Cooking 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.
Nutrition Facts
- Calories 460
- Carbohydrate 45.4 g
- Cholesterol 45 mg
- Fat 23.3 g
- Fiber 3.2 g
- Protein 17.2 g
- Saturated Fat 9.2 g
- Sodium 574.5 mg
- Sugar 4.2 g