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

ChicoGirl
Advertisement

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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

460 calories; 23.3 g total fat; 45 mg cholesterol; 574 mg sodium. 45.4 g carbohydrates; 17.2 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2009
Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola. Read More
(31)

Most helpful critical review

Rating: 2 stars
09/22/2009
I used Roma tomatoes and chicken broth due to availability. Other than that I made this as written. I found that I like Gorgonzola cheese but it was too over-whelming in this dish. 1/3 of that amount would have been plenty. I didn't appreciate the flavor of th orzo as much once it was browned. It did brown very quickly too so be careful. I used 1 average sized red onion and felt like I could have either chopped it smaller or used less of it. I wish the author specified what size or a quantity of this ingredient to use. Because the flavor of the cheese was so overpowering I added some leftover chicken breast. This didn't help much. The next time I make this I will reduce the amount of cheese by 2/3's and possibly the onion as well. I will also not brown the orzo. Read More
(7)
84 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/06/2009
Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola. Read More
(31)
Rating: 4 stars
07/06/2009
Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola. Read More
(31)
Rating: 5 stars
03/23/2009
This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok back to the recipe. I didn't have any veggie broth but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry but a tomato is a tomato right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing. Read More
(24)
Advertisement
Rating: 5 stars
04/14/2009
Made it as the recipe called for except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One tip keep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it! Read More
(19)
Rating: 5 stars
03/09/2010
My husband absolutely loved this recipe! I thought it was pretty good myself. My only suggestion is to add the tomatoes to the orzo in the last 2 minutes so it will take the edge off the raw tomato. Read More
(9)
Rating: 5 stars
06/03/2009
Very tasty. I made a few modifications. I used mozzerella instead or gorgonzola and sage dill and chives instead of basil. I also only used a quarter of an onion which is good because the onion was STRONG. My housemates eyes are watering from the onion. Read More
(8)
Advertisement
Rating: 2 stars
09/22/2009
I used Roma tomatoes and chicken broth due to availability. Other than that I made this as written. I found that I like Gorgonzola cheese but it was too over-whelming in this dish. 1/3 of that amount would have been plenty. I didn't appreciate the flavor of th orzo as much once it was browned. It did brown very quickly too so be careful. I used 1 average sized red onion and felt like I could have either chopped it smaller or used less of it. I wish the author specified what size or a quantity of this ingredient to use. Because the flavor of the cheese was so overpowering I added some leftover chicken breast. This didn't help much. The next time I make this I will reduce the amount of cheese by 2/3's and possibly the onion as well. I will also not brown the orzo. Read More
(7)
Rating: 5 stars
06/05/2009
this is a winner. I always use Maytag blue cheese. The best part--this is a room temp dish so can be made ahead. Read More
(7)
Rating: 4 stars
08/31/2010
I tried it as written and I would give it a three. Made again we used feta instead and added just a splash of balsamic vinegar to the tomato mixture. Much better that time. The gorgonzola was a little strong for me too. Read More
(6)
Rating: 5 stars
03/17/2009
Great recipe! Very easy to follow. Both my husband and I loved it. It's also very healthy. Thank you. Read More
(6)