Orzo with Tomatoes, Basil, and Gorgonzola53 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.” - by ChicoGirl
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 460 cal
- 23.3 g
- 45.4 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"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 ingredi..." See moreents, 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. "
"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 wan..." See moreting 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."
"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, kee..." See morep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it!"
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