Minted Orzo with Tomatoes
This flavorful pasta side dish can be made ahead of time, simply add the tomatoes and mint just before serving.
2 cups orzo (small, rice-shaped pasta)
1 onion, chopped
1 tablespoon olive oil
3 tablespoons chicken broth
1/4 cup lemon juice
1/4 cup minced parsley
1 pint cherry tomatoes, halved
1/3 cup fresh mint leaves, minced
Salt and pepper
- Cook orzo in 2 quarts boiling water until tender, about 6 to 8 minutes. Drain, rinse with cold water, drain again, place in large bowl ans set aside.
- Heat oil in large nonstick skillet over medium-high heat; sauté onion until tender, stirring frequently, until browned and sweet, about 15 minutes.
- In a large bowl, toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.