Delish orzo as main dish or side
In a heavy pot, over low heat, cook onions in 3 tablespoons of olive oil until they are very soft, about 20 mins. Stir in garlic and continue to cook about 5 mins more.
While the onions are cooking, slice tomatoes in half and toss with sugar first, and then with the remaining 3 tablespoons olive oil in a large mixing bowl. Add salt and pepper to taste.
When onions are very soft, add water and granular chicken bouillon. Bring to full boil, then add the orzo. Cook on medium heat, stirring steadily until the orzo is done (about 20 mins, depending on the size of the orzo). Mash the Gorgonzola and butter together and add to the hot orzo. Toss the Gorgonzola mixture with the orzo to melt and coat. Spoon onto a warm serving platter. Pour tomatoes on top and garnish with basil slivers. This could also serve 6 as side course servings.
Suggestions:
-Add broccoli florets or other veggies about 5 minutes before the orzo is done
-Add chopped cooked Italian sausage or raw chicken breast cut across the grain in 1/2 inch strips, about 5 mins before the orzo is done.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 412 | ||
Calories from Fat: 176 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 89.5mg | 28 % | |
Sodium 431.9mg | 15 % | |
Potassium 235.4mg | 6 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 46.3g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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