Orzo & cherry tomatoes
Before it goes into the oven.
You’re going to love this recipe if you have a glut of cherry tomatoes in the summer. I’m growing them especially to use this way.
20 minute cooking time, serves two ravenous people as a side dish. Delicious as leftovers with a salad.
What’s in it?
200g orzo (rice shaped pasta)
400ml vegetable stock
400g cherry tomatoes, halved
1/2 red onion, very finely chopped
2 bay leaves
Black pepper
2 tsps sea salt
2 tblsps olive oil
Lots of fresh basil
Parsley
How’s it done?
Oven on at 180 fan, 200 ordinary, gas 6
Lob the orzo in the bottom of a roasting tin. Pour on the stock. Arrange the cherry tomatoes on top. Scatter the red onion over it. Chuck on the bay leaves. Grind black pepper and add a teaspoon of salt. Cook it in the oven for 20 minutes.
Take it out of the oven, sprinkle over the olive oil, stir in another teaspoon of salt and the basil & parsley.
Serve immediately.
Once it’s cooked.
