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Ingredients
4 cups water
Salt to taste
3 cups fresh orzo
2 tablespoons olive oil
4 tablespoons finely chopped onions
¾ pound ripe fresh tomatoes, peeled and cut into ½-inch cubes
Freshly ground pepper to taste
¼ teaspoon hot red-pepper flakes
Nutritional analysis per serving (4 servings)
63 grams carbs; 77 milligrams cholesterol; 385 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 1034 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil in a saucepan. Add salt. Cook the orzo according to package directions. Drain.
- Step 2
Meanwhile, heat the oil in a saucepan. Cook the onions until they are wilted. Add the tomatoes, sprinkle with salt and pepper and the pepper flakes. Stir gently and bring the pan juices to a boil.
- Step 3
Add the orzo and stir gently to blend.
Private Notes
Comments
Just noticed this calls for fresh orzo not dried. I have never seen fresh orzo—going to try halving the amount for dried.
Really good and so easy and fresh.