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Orzo with Tomatoes, Basil and Gorgonzola Recipe

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This recipe for Orzo with Tomatoes, Basil and Gorgonzola, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Murphy
Added: Wednesday, May 31, 2006


3T. olive oil
1c. orzo pasta
1/2 medium onion, finely chopped
3 garlic cloves, minced
1 1/4c. chicken stock
salt and freshly ground pepper
1 pint red and yellow cherry tomatoes, halved
12 basil leaves, coarsely chopped
2 oz. Gorgonzola cheese, crumbled

Heat 2T. of olive oil in a medium saucepan. Add the orzo and cook over moderate heat, stirring with a wooden spoon, until lightly browned, about 3 minutes. Add the onion and cook, stirring for 1 minute.
Add half the garlic and cook, stirring, until fragrant, about 30 seconds. Add the stock and season with salt and pepper, then cover and simmer over low heat until the stock has been absorbed and the orzo is tender, about 12 minutes.
Meanwhile, in a bowl, toss the tomatoes with the remaining 1T. of olive oil, the remaining garlic and half the basil. Season with salt and pepper.
Mix the orzo with the tomatoes. Scatter the Gorgonzola and the remaining basil over the top and serve.
İFood & Wine, June 2001




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