Orzo With Sun-Dried Tomatoes

This vibrant orzo dish combines the tangy intensity of sun-dried tomatoes with earthy mushrooms and fresh basil for a satisfying, plant-based meal. The pasta is boiled until tender and then tossed with a reduced chicken stock mixture, creating a light yet flavorful sauce that clings to every grain. It&# 226;ÂÂs a perfect weeknight dinner that feels sophisticated without requiring hours in the kitchen. The combination of texturesÃ¢ÂÂfrom the chewy tomatoes to the soft mushrooms and al dente orzoÃ¢ÂÂmakes this a delightful vegetarian option. Serve it as a main course or a hearty side dish for a quick, flavorful dinner that brings home-style comfort to your table.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 20.4

Dietary: Gluten-free

Description

This vibrant orzo dish combines the tangy intensity of sun-dried tomatoes with earthy mushrooms and fresh basil for a satisfying, plant-based meal. The pasta is boiled until tender and then tossed with a reduced chicken stock mixture, creating a light yet flavorful sauce that clings to every grain. It&# 226;ÂÂs a perfect weeknight dinner that feels sophisticated without requiring hours in the kitchen. The combination of texturesÃ¢ÂÂfrom the chewy tomatoes to the soft mushrooms and al dente orzoÃ¢ÂÂmakes this a delightful vegetarian option. Serve it as a main course or a hearty side dish for a quick, flavorful dinner that brings home-style comfort to your table.

Ingredients

1/2 cup Sun-dried tomatoes
1 cup Boiling water
1/2 cup Chicken stock
1/4 lb Sliced onion
1/4 lb Sliced mushrooms
1/2 cup Orzo (uncooked)
1/2 cup Fresh basil, chopped
to taste Salt and freshly ground black pepper

Directions

1
Fill a large pot with 2 to 3 quarts of water and place on high heat to bring to a boil for the orzo.
2
Cut the sun-dried tomatoes into small pieces and place them in a small bowl.
3
Pour 1 cup of boiling water over the tomatoes and let them sit for 5 minutes to soften.
4
While the tomatoes soak, heat 2 tablespoons of chicken stock in a nonstick pan over medium heat.
5
Add the sliced onion and mushrooms to the pan and sautÃÂ© for 1 minute.
6
Drain the softened tomatoes, reserving the soaking liquid if desired, and add the tomatoes to the pan with the mushrooms.
7
Add the remaining chicken stock to the pan.
8
Raise the heat and simmer the vegetable mixture, reducing the liquid by half.
9
Once the water in the large pot comes to a boil, add the orzo and boil for 10 minutes until tender.
10
Drain the orzo thoroughly.
11
In a serving bowl, toss the drained orzo with the vegetable and tomato mixture.
12
Sprinkle with chopped fresh basil and season with salt and freshly ground black pepper to taste.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 20.4kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.3g2%
Cholesterol 1.5mg1%
Sodium 14.7mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.4g2%
Sugars 2.3g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the chicken stock with vegetable broth.

If using oil-packed sun-dried tomatoes, drain and pat them dry before chopping; you may not need to rehydrate them with boiling water, but the soaking step adds moisture to the final dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Keywords: orzo, sun-dried tomatoes, mushrooms, chicken stock, basil, vegetarian, pasta, quick dinner, italian-inspired, plant-based, weeknight meal, gluten-free option, herbs, onion, side dish, main course, easy recipe, comfort food, mediterranean, light meal

Read it online: https://www.chefs-mate.com/recipe/orzo-with-sun-dried-tomatoes/