Mediterranean Orzo - cooking recipe

Ingredients
    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
Preparation
    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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