I love orzo. Although a pasta, it’s shape and texture are very rice-like, so it splits the difference between the two and it’s like the best of both worlds.
An delicious and easy vegetarian orzo recipe, with corn, tomatoes and basil. Serve warm as a main dish or side dish or enjoy cold as a salad!
This dish is a very versatile one – it can be served warm as a side dish or as a meatless main. It can be served cold as a salad, perfect for lunch or lunch boxes. We have enjoyed it all ways. It’s a perfect side with some grilled chicken or fish, since it has starch and vegetables both in one dish. It’s a great meatless main. Leftovers are refrigerated and enjoyed as a cold salad.
You can use fresh or frozen corn in this dish and any type of tomatoes, either cherry or diced larger tomatoes. Fresh basil is a must, as it really brightens up this dish both in looks and in flavour.
- 1 1/2 cups orzo
- 1/2 cup chicken or vegetable broth
- 1/4 cup light cream
- Fresh basil, chopped plus additional for garnish
- Fresh tomatoes, diced or halved, if cherry
- Corn kernels, cut from 3 or 4 cobs of corn, or about 1 1/2 - 2 cups fresh or frozen
- Salt and pepper, to taste
- Freshly grated Parmesan, for garnish
- Cook orzo in a large pot of salted, boiling water just until tender. *Reserve 1/2 cup pasta water before draining. Drain, rinse with cold water to stop cooking and set aside.
- Meanwhile, prepare corn, tomatoes and basil. Heat a bit of oil in a large saute pan over medium-high heat. Add corn and cook, stirring, until softened and lightly browned in spots. Add tomatoes, and cook, stirring, just until tomatoes soften slightly. Add cooked orzo, chicken broth, reserved pasta water and cream. Cook, stirring, until orzo is re-warmed and liquid is mostly absorbed. Stir in basil. Season well with salt and pepper, to taste.
- Serve warm, at room temperature or cold with freshly grated Parmesan and additional chopped basil.