- Ready In:
- 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
- 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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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.