This dish turned out so pretty! I loved the bright color of the tomatoes and parsley. It also tasted great, even the next day, which is when Josh got to eat his helping thanks to late night rehearsals. This was also a really fast dish, which made dinner that night a pleasure. I choose this recipe as a side to some Caprese Sandwiches. No secret recipe there- just layer basil, tomatoes, and fresh mozzarella on bread of your choice. I used a demi-baguette, a smaller loaf of french bread which turned out to be the perfect size. It would also be great on some ciabatta, I think. I made the sandwiches the night before and tucked them into the fridge, so dinner was a snap when I served this orzo dish on the side.
Recipe from Everyday Food; Serves 4
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
- Set a large saucepan of salted water to boil. Cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine.