This is an easy, excellent recipe from the magazine Cuisine at Home. The orzo was super creamy and rich; the marinated tomatoes gave the dish a huge burst of freshness and flavor! My husband and I gobbled it up! Enjoy!!
Ingredients for Marinade:
2 Tbl white wine vinegar
1 Tbl olive oil
2 tsp minced shallot <I omitted these>
1/2 tsp Dijon mustard
2 cups halved grape or cherry tomatoes
Salt & pepper to taste
2 Tbl thinly sliced fresh basil <I used 1 tsp dried basil>
Ingredients for Orzo:
1 1/4 cups dry orzo pasta (8oz)
1 Tbl butter
1/2 cup heavy cream
1/2 cup milk
Directions:
Whisk together the vinegar, oil, shallots and Dijon. Toss with tomatoes. Season with salt and pepper. Add basil right before serving.
Cook the orzo in a pot of salted boiling water according to directions; drain.
Melt butter in a large saute pan over medium heat. Whisk in cream and milk and cook until slightly thickened, 2 - 3 minutes. Add cooked orzo and heat through, 1 minute <the starch from the pasta will slightly thicken the cream sauce>. Season orzo with salt and serve with tomatoes over top.
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