Orzo With Roasted Grape Tomatoes
• 1lb Orzo
Preheat oven to 400°
Rinse and dry tomatoes. Put in large bowl. Mince garlic and chop chives and add to bowl. Add one tablespoon herb mix and Extra Virgin Olive Oil and stir. Sample a tomato and add more seasoning to taste.
Pour the entire contents of bowl into a large sheet pan with sides. Roast for about 20 minutes until the tomatoes pop. This can also be done on the stove in a large skillet.
Meanwhile, boil a large pot of water and cook orzo according to package directions. Drain.
Add drained orzo to the tomato mixture. Mix well and pour into a serving bowl.
This is a great recipe to use left over uncooked macaroni. I put leftovers into a plastic container until I have enough for this recipe or for macaroni and cheese. Before cooking, put it all in a paper bag and pound gently with a rolling pin, meat mallet or frying pan. The pieces cook more evenly. Enjoy!
Have a yummy day!
- Healthy Options Cooking Class (judethefoodie.com)
- Orzo with Fennel & Tomato Ragout (hiphostessblog.com)
- You say tomato, I say tomato (thegazette.com)