I'm not often too creative with side dishes, but when I saw this recipe on food gawker, I knew I had to try it. I usually focus so much on the main course that I forget to have fun with the sides. I love the fresh citrus taste of the orzo combined with the zucchini and tomatoes. I served this with crusted tilapia for a healthy, and delicious meal. I hope you enjoy!
From The Comfort of Cooking Blog
- 1 cup tri-color orzo
- 8 cups water
- 1 Tbsp. chicken bouillon granules
- 1 Tbsp. olive oil
- 1 large zucchini, chopped
- 12-15 cherry tomatoes, sliced in half
- 1 large shallot, sliced
- 1 clove garlic, minced
- 1 tsp. fresh thyme, minced
- 1 tbsp. lemon zest
- salt and pepper
Directions
Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook according to package, about 9 minutes, or until al dente. Drain, set aside.
In a large skillet over medium-high heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sauté for about 5-7 minutes, or until the zucchini is tender.
Remove from heat and add thyme, lemon zest, salt and pepper, stirring well. Then toss with orzo until well combined. Serve immediately.
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