Italian Orzo and Tomatoes is an easy, delicious side dish seasoned with butter, garlic, Parmesan cheese, green onions and Italian seasoning!
- 3½ cups chicken stock
- 1½ cups orzo pasta (uncooked)
- 2 Tablespoons butter* *DIVIDED USE
- 1 clove garlic finely minced
- 1½ cups Roma tomatoes, chopped
- ¾ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 large green onions (scallions) thinly sliced (stalk and bulb)
- ¾ cup finely grated Parmesan cheese fresh is best if you have it!
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Pour chicken stock into a medium-sized saucepan. Heat it on MEDIUM-HIGH until it comes to a boil. Once boiling, add orzo; stir until combined. Reduce heat to LOW; cook orzo about 10 minutes OR until it becomes tender. Stir occasionally while it cooks so it doesn't stick to the bottom of the pan as liquid is absorbed. When done, orzo should be tender and all liquid is absorbed.
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While orzo cooks, prepare tomatoes. In a LARGE skillet, melt 1 Tablespoon butter on MEDIUM-LOW heat. Add chopped Roma tomatoes, minced garlic and Italian seasoning. Stir to combine; cook (stirring often) for approx. 2 minutes OR until the tomatoes start to soften.
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Add the cooked orzo and black pepper into the skillet with the tomatoes. Stir in orzo until fully combined; let it cook 1-2 minutes until heated through.
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Add grated Parmesan cheese and green onions. Stir well until combined; cook until Parmesan has melted, and orzo is heated through (1-2 minutes). Serve hot!