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Creamy Orzo with Marinated Tomatoes Recipe

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This recipe for Creamy Orzo with Marinated Tomatoes, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, January 8, 2009


For Tomatoes:
1 tbsp. white wine vinegar
1 tbsp. olive oil
2 tsp. shallots, minced
1/2 tsp. Dijon mustard
2 c. grape tomatoes, halved
salt and pepper
1 tbsp. thinly sliced fresh basil
For the orzo:
1 1/4 c. dry orzo (1/2 lb.)
1 tbsp. unsalted butter
1/2 c. heavy cream
1/2 c. whole milk
salt to taste
1/4 c. grated Parmesan cheese (optional)

Whisk vinegar, oil, shallots, and mustard together in a bowl. Toss with grape tomatoes, salt and pepper. Slice and add basil right before serving. Cook pasta in a pot of boiling salted water according to package directions; drain and reserve. Melt butter in a large saute pan over medium heat. Whisk in cream and milk and cook until thickened, 2-3 minutes. Add cooked orzo and heat through 1 minute. Season with salt and serve with some of the marinated tomatoes on top. Garnish with fresh basil leaves.
Option: add the grated cheese directly to the orzo while heating through or sprinkle over orzo and tomatoes at serving.




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