Orzo With Mint and Tomato Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 | |
| Orzo | 1 1/2 Cup (16 tbs), dried | |
| Chicken broth - 1/4 cup, fat-free, reduced sodium | ||
| Lemon juice | 3 Tablespoon | |
| Parsley | 4 Tablespoon, minced | |
| Tomato | 1 | |
| Mint | 1/2 Cup (16 tbs), minced | |
| Capers | 2 Tablespoon, drained | |
| Mint sprigs - for garnish | ||
| Lemon wedges - for garnish | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Preheat a 12" omletter pan over medium flame tull the rim is hot-to-touch; add oil and allow to heat for a minute
2. Add onion and cook, stirring frequently, until it browns, say for ten minutes; it should be sweet to taste
3. In a five quart saucepan, bring a quart and a half of water to a boil over high flame; add pasta to it and cook without a lid till al dente, say eight minutes
4. Drain, rinse with cold water and drain again when cool; combine it in a medium bowl with onion, broth lemon juice and parsley
5. Add tomato, minced mint adn capers and stir a little to mix well; season with lemon salt and pepper
SERVING
6. Garnish with sprigs of mint before serving
1. Preheat a 12" omletter pan over medium flame tull the rim is hot-to-touch; add oil and allow to heat for a minute
2. Add onion and cook, stirring frequently, until it browns, say for ten minutes; it should be sweet to taste
3. In a five quart saucepan, bring a quart and a half of water to a boil over high flame; add pasta to it and cook without a lid till al dente, say eight minutes
4. Drain, rinse with cold water and drain again when cool; combine it in a medium bowl with onion, broth lemon juice and parsley
5. Add tomato, minced mint adn capers and stir a little to mix well; season with lemon salt and pepper
SERVING
6. Garnish with sprigs of mint before serving
Chef
