Tonight's Dinner- Orzo w/Tomatoes, Basil & Gorgonzola

[Guest guest]

Original recipe from Food & Wine Magazine, 6/2001 issue. Came out really

good. DH usually doesn't like big chunks on his pasta but he really liked

this. It was the flavor combination.

 

* Exported from MasterCook *

 

Orzo w/Tomatoes, Basil & Gorgonzola

 

Recipe By : Adapted from Food & Wine Magazine, 6/01, p. 117-118

Serving Size : 4 Preparation Time :0:00

Categories : Garlic Pasta

Tomatoes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp garlic-infused oil

1 cup orzo pasta

1/2 med onion -- finely chopped

3 cloves garlic -- minced

1 1/4 cups chicken broth

salt and freshly ground pepper

1 pt red grape tomatoes -- halved

12 fresh basil leaves -- chiffonade

2 oz Gorgonzola Cheese (1/3 cup) -- crumbled

 

Heat 2 tbsp oil in a medium saucepan. Add the orzo and cook over moderate

heat, stirring with a wooden spoon, until lightly browned. This should take

about 3 minutes. Add the onion and cook, stirring, for 1 minute. Add half

the garlic and cook, stirring, until fragrant, about 30 seconds. Add the

broth and season with salt and pepper*, then cover and simmer over low heat

until the broth has been absorbed and the orzo is tender, about 12

minutes.**

 

Meanwhile, in a bowl, toss the tomatoes with the remaining oil, the

remaining garlic and half of the basil. Season with salt and pepper.

 

Mound the orzo in the middle of a plate or platter. Spoon the tomato mixture

around the orzo, scatter the gorgonzola and remaining basil over the top and

serve.

 

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Serving Ideas : fresh italian bread

 

NOTES : Risa's notes:

 

* If you are using bouillon cubes for the broth, omit the salt. Add salt at

the end of the dish, after you taste it. It may not need any extra.

 

** This took a bit longer for me. I had to add a few more tablespoons of

water and let it get absorbed for the orzo to be tender.

 

 

RisaG

MK Independent Beauty Consultant

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Risa's Food Service

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Updated 6/30/01