This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.
"The only thing I like more than talking about food is eating." John Walters
Orzo is often overlooked as a pasta. I love it because it is very forgiving. You can overcook it, of course, but it is less difficult than handling linguine or rotini and makes a beautiful dish.
Because the pasta is small it blends well in dishes and works great with small diced items like onions, celery, peppers, or even peas and beans.
There are great gluten free pastas on the market - DeLallo is one brand that makes orzo and you can find it on the internet. It is made with corn and rice flour and that combination makes a stiffer pasta I have found (not as good for linguine). As with most gluten free pastas, it is more expensive but worth it for having a great plate of orzo every now and then.
Servings: 2 | Serving size: 2 1/2 cups
Cooking time: 30 minutes
This recipe can easily be multiplied, and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
|3 tsp.||olive oil (divided)|
|6 ounces||cherry or grape tomatoes|
|2 cloves||garlic (thinly sliced)|
|1 medium||white onion (diced)|
|2 large||shallots (thinly sliced)|
|2 ounces||provolone cheese (grated)|
|2 ounces||goat cheese (crumbled)|
|1 ounce||fresh mozzarella (diced)|
|6 large||leaves basil (chiffonade)|
|fresh ground black pepper to taste|
Preheat the oven to 325°F.
Place the water in a large sauce pan over high heat.
When the water comes to a full boil, add the orzo.
Stir and reduce the heat until the water is at a slow boil.
Cook the pasta for 18 to 20 minutes (or as directed on the package). Stir occasionally.
While the pasta is cooking, place two teaspoons of the olive oil in a small skillet and add the tomatoes.
Place the pan in the oven.
While the tomatoes are cooking, place the remaining 1 teaspoon olive oil in a medium skillet over medium high heat.
When the oil is hot, add the garlic and cook for 1 minute. Stir frequently.
Add the onions and reduce the heat to medium.
Cook the onions slowly. Stir frequently.
After the tomatoes have been in the oven for about 8 minutes, add the shallot. Shake the pan to stir the shallots and tomatoes together. Cook for another 10 minutes, shaking the pan occasionally to toss the tomatoes and shallots together.
When the orzo is done, drain all but about 1/2 cup of the cooking water.
Add the pasta and water to the onions.
Reduce the heat to low.
Add the provolone and goat cheese and fold together into the pasta for about one minute.
Add the mozzarella and basil.
Fold together until the cheeses are melted and well distributed through the orzo, then divide the orzo between two bowls.
Top with the roasted tomatoes and shallots.
Add pepper to taste.
Serving size: 2 1/2 cups
|Calories 540||Calories from Fat 190|
|% Daily Value|
|Total Fat 22g|
|Saturated Fat 10g||50%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 6g||24%|
|Vitamin A 10%||Vitamin C 20%|
|Calcium 30%||Iron 8%|
|Vitamin K 12mcg||Potassium 567mg|