Mediterranean Orzo

Name: Mediterranean Orzo
Ingredients: 1 tablespoon olive oil; 1 onion, chopped, 1 cup; 8 ounces uncooked orzo pasta (1-1/4 cups); 1 (14 1/2 ounce) can reduced-sodium chicken broth; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup cherry tomatoes, quartered; 1/3 cup pitted kalamata olive, halved; 1/2 cup shredded parmesan cheese; 1/4 cup chopped fresh parsley; 1 teaspoon grated lemon zest

11 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 onion, chopped, 1 cup
8 ounces uncooked orzo pasta (1-1/4 cups)
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes, quartered
1/3 cup pitted kalamata olive, halved
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest

Directions

1

In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
2

Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.