Orzo With Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups water
- Salt to taste
- ¾cup orzo (rice-shaped pasta)
- 2tablespoons olive oil
- 1teaspoon minced garlic
- ½pound ripe plum tomatoes, cored and cut into ⅓-inch cubes
- Freshly ground pepper to taste
- 2tablespoons loosely packed shredded fresh basil or Italian parsley
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
166 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 1039 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
- Step 2
Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.
Private Notes
Comments
Have made this many times with a few changes... or additions, I like using feta instead of parmigiana, I like the look of grape tomatoes halved, have added shredded spinach to the hot orzo, and finally chopped left over broccoli from the night before... good basic recipe, easy to modify
I used 1/3 chicken broth and 2/3 water for the liquid in the orzo. It was delicious!
10 Minutes on the orzo may not get you an al dente pasta. My package said check a minute before package's cooking directions, which were 6-8 minutes. I cooked for 7 minutes only and drained.
This is amazing recipe: very easy and flavoursome, my toddler loves it!
My mom made this salad for decades to accolades from everyone who put some on their plate. It's delicious as is but embraces as many add-ins as you have a mind to toss in the bowl. An all-time great recipe now working it's way through subsequent generations...
Tasty. I made this in winter so to introduce sweetness I sautéed some chopped leeks to start, then followed the instructions. I subbed feta for Parmesan as other commenters suggested but I only crumbled it into my bowl rather than mixing in on the stove. SO COMFORTING!
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