Ingredients Jump to Instructions ↓

  1. 2 cups orzo (small, rice-shaped pasta)

  2. 1 onion, chopped

  3. 1 tablespoon olive oil

  4. 3 tablespoons chicken broth

  5. 1/4 cup lemon juice

  6. 1/4 cup minced parsley

  7. 1 pint cherry tomatoes, halved

  8. 1/3 cup fresh mint leaves, minced Salt and pepper

Instructions Jump to Ingredients ↑

  1. Cook orzo in 2 quarts boiling water until tender, about 6 to 8 minutes. Drain, rinse with cold water, drain again, place in large bowl ans set aside. Heat oil in large nonstick skillet over medium-high heat; saute onion until tender, stirring frequently, until browned and sweet, about 15 minutes. In a large bowl, toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.


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