Orzo with Mint and Tomatoes

By RossanaV

PER SERVING 245 CAL., 14% (35 CAL.) FROM FAT; 7.7 G PROTEIN; 3.9 G FAT (0.6 G SAT.); 45 G CARBO (2.8 G FIBER); 18 MG SODIUM; 0.2 MG CHOL

Ingredients

• 2 * 2 onions (about 1 lb. total), chopped
• 2 * 2 tbsp. O Organics™ Extra Virgin Olive Oil
• 3 * 3 cups orzo pasta
• 1 * About 1⁄2 cup chicken broth
• 1/3 * 1/3 cup lemon juice
• 1 * 1⁄4 cup minced parsley
• 2 * 2 tomatoes (about 1 lb. total), cored, seeded, and chopped
• 1 * 1⁄2 cup minced fresh O Organics™ Fresh Mint Leaves, plus mint sprig for garnish
• * Salt and pepper

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Combine onions and oil in a 10- to 12-inch frying pan over medium-high heat. Stir often until onions are browned and taste sweet, about 15 minutes.
2. Meanwhile, cook the orzo in 2 quarts boiling water until tender to bite, 6 to 8 minutes. Drain, rinse with cold water until the pasta is cool, then drain again.
3. In a large bowl, mix together cool cooked orzo, cooked chopped onions, 1⁄2 cup broth, lemon juice, and minced parsley. (If making ahead, chill mixture airtight up to 1 day.) Add tomatoes and mint just before serving. Garnish with mint sprigs, and season to taste with salt and pepper.
Note: If the pasta mixture seems dry, add more broth, 1/4 cup at a time, until mixture is as moist as desired. If you need more flexibility the day of backyard entertaining, try sautéing the onions and cooking the pasta up to a day ahead. But chop the mint just before serving and add it with tomatoes – mint turns black when it sits.