Rating: 4.5 stars 4.5
86 Ratings
  • 5 star values: 58
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.

  • Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Nutrition Facts

460 calories; protein 17.2g; carbohydrates 45.4g; fat 23.3g; cholesterol 45mg; sodium 574.5mg. Full Nutrition
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