Mediterranean Orzo
photo by Baby Kato
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped, 1 cup
- 8 ounces uncooked orzo pasta (1-1/4 cups)
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup cherry tomatoes, quartered
- 1⁄3 cup pitted kalamata olive, halved
- 1⁄2 cup shredded parmesan cheese
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon grated lemon zest
directions
- In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
- Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.
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Reviews
-
Delicious Jackie, simply delicious. I loved the tomatoes, olives, lemon and cheese in this dish. What great flavor and texture this dish has. I enjoyed it for lunch yesterday. Thanks so much for sharing. Next time I make this and I will be making this again often, I think it will be a great summer lunch dish. I will omit the salt completely, as I found it a little salty.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!