Creamy Bruschetta Orzo

So I came up with this recipe on a whim, and now it’s a definite keeper for the recipe box.

(Forgive me for the picture. I was starving and couldn’t wait for the “perfect” picture to be taken.)

My thought process for this meal was basically that I love orzo and I love bruschetta, so combining the two couldn’t be TOO bad, right? Well, I was right.

I’m humble in person, I promise.

Kind of.

But anyway, this recipe served as a side to some baked salmon, and really it involved all leftover-ed ingredients from previous meals. But I guess if I had to run out and buy all the ingredients, then it MAY set me back about $6.

Ingredients for 2:

  • 1 cup dried orzo
  • 3 garlic cloves, minced
  • 1 Roma tomato, diced
  • 5-7 fresh basil leaves
  • ¼ cup half and half
  • Salt and pepper
  • Olive oil

Cook the orzo according to the directions. Drain and set aside.

In a large pan, add olive oil on medium-high heat.  Sauté the garlic until fragrant.

Add the cooked orzo, tomatoes, and half and half. Stir and season with salt and pepper.

Turn heat down to medium and allow the orzo to absorb the cream.

Plate the orzo and top with torn fresh basil.

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Published in: on January 10, 2011 at 7:07 am  Comments (1)  
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One CommentLeave a comment

  1. YUM.


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