Orzo with Sun-Dried Tomatoes and Kalamata Olives

Ingredients and Weight:

• Orzo (pasta), 1 pound
• Sun-dried tomatoes, 1/2 cup
• Kalamata olives, 1/2 cup, pitted and halved
• Garlic, 3 cloves, minced
• Olive oil, 1/4 cup
• Vegetable broth, 4 cups
• Parmesan cheese, 1/2 cup, grated
• Fresh parsley, 1/4 cup, chopped
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Stir in orzo and cook for 2-3 minutes until lightly toasted.
3. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until orzo is tender and liquid is absorbed.
4. While orzo is cooking, chop sun-dried tomatoes and olives.
5. Once orzo is cooked, stir in sun-dried tomatoes, olives, Parmesan cheese, and parsley. Season with salt and pepper to taste.
6. Serve immediately garnished with additional parsley, if desired.

Nutritional Information: (per serving)

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 50 grams
• Protein: 15 grams

Dish Characteristics:

• Rich and savory flavor
• Al dente orzo with a slight bite
• Vibrant colors from the sun-dried tomatoes and olives
• Creamy and nutty from the Parmesan cheese
• Aromatic with fresh parsley

User Comments:

• "This dish is so flavorful and easy to make! The combination of sun-dried tomatoes and olives is perfect."
• "I love how creamy the orzo is. It's a great comfort food."
• "This is a restaurant-quality dish that I can make at home. It's impressive to my guests."
• "The orzo is perfectly cooked and has a great texture."
• "I added some grilled chicken to this dish for extra protein. It was delicious!"

Special Precautions and Tips:

• Use a large enough pot to prevent the orzo from sticking.
• Don't overcook the orzo, as it will become mushy.
• Adjust the salt and pepper to your taste.
• If you don't have sun-dried tomatoes, you can use fresh tomatoes instead.
• Serve with a side of crusty bread to soak up the sauce.