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Orzo pasta’s rice-like quality makes it great to prepare as a side dish. Roasted tomatoes and garlic give this pasta dish both a sweet and savory flavor that goes great with fish, chicken or pork!
1. Preheat oven to 375 F.
2. In a shallow baking dish combine the smashed garlic and olive oil. Put this into the hot oven for about 10 minutes, so that the garlic will flavor the oil.
3. After the garlic has roasted and perfumed the oil remove the dish from the oven and add the tomatoes, Herbs de Provence (or Italian seasoning), sugar, and ¼ teaspoon each of salt and pepper. Stir to combine. Put the dish back in the oven and roast in the oven for another 20 minutes.
4. When the tomatoes have 10 minutes of cooking time remaining; bring the water, and tomato juice(optional) to a boil in a 3-quart sauce pan. The addition of tomato juice may cause the liquid to boil over; so keep an eye on it.
5. When the water has come to a boil, add 1 tablespoon of salt and the orzo pasta. Give it a stir and allow it to cook.
6. Check the pasta for doneness after about 6-7 minutes. It should be firm in the center, but not hard. The pasta will continue to cook once the tomatoes are added, so don’t fret that it’s not all the way cooked.
7. When the pasta is cooked, drain off the liquid but first make sure that you reserve about 1/3 cup of the cooking liquid.
8. Return the pasta to the pan along with the 1/3 cup of reserved cooking liquid, the roasted tomatoes along with the olive oil they roasted in, the watercress (or flat leaf parsley) and salt and pepper to taste. You can remove the roasted garlic; or if you like, mash it and add that to the orzo as well. Cook over medium heat, while stirring; until the liquid is absorbed into the pasta. This takes about 2 minutes or so.
Serve with chicken, fish or pork.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
When I made this dish I originally had a run-of-the-mill stewed lentil thing in mind. Then I just let my imagination run wild, grabbing whatever sounded good from my fridge and pantry. With ingredients like pomegranate molasses, cumin, smoked paprika, and fresh mint, it ended up tasting like a Middle Eastern version of baked beans. Savory, smoky, and complex-flavored with an underlying hint of sweetness, the sauce is killer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!