The orzo in this dish is cooked the same way you would cook risotto, by slowly adding hot liquid to the pasta, fully incorporating it before adding more liquid. By cooking the orzo this way it comes out perfectly cooked and bonus you do not have to worry about draining the remaining liquid. Add some cheese and tomatoes to the orzo and you have a nice side dish to add to any meal.
Tomato and Mozzarella Orzo
Ingredients:
- 3 tablespoons olive oil
- 1/2 cup red onion, minced
- 1 tablespoon garlic clove, minced
- 2 cups orzo pasta
- 4 cups low sodium chicken broth, heated
- 1/4 teaspoon black pepper
- 2 cups grape tomatoes, cut in half
- 3/4 cup mozzarella, diced
Directions:
- In a medium saucepan, over medium heat, heat olive oil until hot.
- Add red onion and garlic cooking until fragrant, about 30 seconds.
- Add the orzo and stir until well mixed.
- Add the warm chicken broth in 1/2 cup increments, stirring until all of the stock has been fully absorbed before adding the next 1/2 cup. Continue until all the chicken broth is used up and absorbed and the pasta is tender, about 15 minutes.
- Stir in black pepper.
- Add in the tomatoes and cook until just heated, about 1-2 minutes.
- Add in the mozzarella and cook for an additional 2 minutes or until cheese is melted and completely mixed.
Serves: 8
Calories: 295
Total Fat: 8.1g
Saturated: 1.9g
Polyunsaturated: 0.6g
Monounsaturated: 3.8g
Trans: 0g
Cholesterol: 5.6mg
Sodium: 104.6mg
Potassium: 12mg
Total Carbs: 44.8g
Dietary Fiber: 2.7g
Sugars: 2g
Protein: 11.3g
Vitamin A: 7.8%
Vitamin C: 8.8%
Calcium: 11.6%
Iron: 11.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sweet Paul Magazine.
Enjoy!!!
