
By Beatriz Leonardo
Summer Orzo
7 steps
Prep:5minCook:15min
Orzo is such a versatile ingredient. I call this my summer version because I used garden ingredients that were ripe and ready from various gardens. I am never one to say no to those who offer their garden products to me! Yes please!
One pan, 15 minutes, fresh ingredients and a side dish is ready for you!
Updated at: Wed, 04 Sep 2024 21:05:27 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories331.7 kcal (17%)
Total Fat11.9 g (17%)
Carbs43.9 g (17%)
Sugars10.1 g (11%)
Protein14.4 g (29%)
Sodium612.8 mg (31%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Over medium heat, sauté diced onions in a drizzle of olive oil in a sauté pan or cast iron pan and let soften.




Step 2
Once the onion is softened, add the minced garlic and let cook for a minute.




Step 3
Add tomatoes and orzo. Mix well and let the orzo toast up for a minute.






Step 4
Add 2 cups of chicken stock and let come to a simmer. Reduce heat if necessary. Note: vegetable stock can also be used. Add more stock if it has evaporated and the orzo is not fully cooked. Add slowly so that the orzo does not overcook.





Step 5
Add salt and pepper to taste and stir to combine.


Step 6
Orzo takes roughly 9 minutes to cook to al dente. Read package instructions but 9 minutes should be sufficient. At this stage, add the 1/4 cup of cream, 1/2 cup of peas, 1/3 cup of grated mozzarella cheese and 1/4 cup of chopped parsley. Mix well. Note: Always grate your own cheese! Not only is it budget friendly, it tastes better too! Add the cheese slowly so that it does not clump together.




Step 7

Once all of the ingredients mixed well within the orzo and the cheese is melted, remove from heat and serve hot. Enjoy!
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