Anyway, back to this recipe.... it was good, and my husband and I loved it. The rest of the fam just had Parmesan on theirs, since they don't like blue cheese. Anytime my kids see orzo, they think it should be this recipe; it's like a crime if I try to do something new with orzo. They LOVE that Parmesan/Basil one.... really, really love it. They're always disapointed if they see orzo on the table and it's not their fave orzo. Makes it hard to try new orzo recipes! I even gave them a few warnings during the day. "Hey guys, I'm making a new orzo recipe tonight. It's not the one we usually have; it's new, ok?" But they still didn't seem to get it, come dinnertime! They were all like "Is this the one we like?" Hello! Sheesh! I think they think the word "Orzo" means "Parmesan/Basil Orzo". Ha ha! Anyway, here is the recipe.
PS: You could use Feta instead of Blue Cheese- that would be really good. I was actually going to pick some up for the Blue Cheese haters, but my store was out of the crumbled stuff, and I was feeling too lazy to crumble a block myself. :)
Orzo with Tomatoes, Basil, and Blue Cheese
adapted from Allrecipes
1 tablespoon olive oil
1 cup uncooked orzo pasta (I used half white and half whole wheat)
1 small 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 tablespoon olive oil
crumbled Gorgonzola or Blue cheese (or Feta), to taste
1. Heat 1 tablespoon 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.
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