I've been ripening large amounts of late season green tomatoes in brown paper bags. Every couple of days I manage to get a bunch of them for a lunch or in this case a full dinner. We cooked Orzo the way you would make Risotto - in a pan with chicken stock. Adding mozzarella cheese towards the end just adds to the comfort aspect of this easy dinner - perfect for the colder temperatures outside while still giving you glimpses of late summer. I even managed to get the last little tiny basil leaves off our bush.
Tomato, Mozzarella and Basil Orzo (adapted from Emeril Lagasse)
- 3 tablespoons of olive oil
- 1/2 cup of minced red onion
- 1 tablespoon of minced garlic
- 2 cups of orzo pasta
- 4 cups of chicken stock, heated
- salt and pepper
- 2 cups of diced fresh tomatoes
- 1/2 cup of diced fresh mozzarella (I increased this amount)
- thinly sliced basil
- Heat olive oil in a medium sauce pan over medium heat. When hot, add the red onion and garlic and cook until fragrant, about 30 seconds. Add the orzo and stir well to coat.
- Gradually add the hot chicken stock in 1/2 cup increments, stirring until all of the stock has been absorbed before adding more. Do this until you used up all the stock, the liquid is absorbed and the pasta is just tender - about 15 minutes. Season with salt and pepper.
- Add the tomatoes to the orzo and cook until just heated through, 1 -2 minutes. Add the mozzarella and cook for another 2 minutes or just until incorporated.
- To serve, spoon the orzo into bowls and garnish with basil.