Easy Caprese Orzo

You can never have too many side dish recipes, so give Easy Caprese Orzo a try. This recipe makes 4 servings with 233 calories, 10g of protein, and 7g of fat each. For $1.23 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. Head to the store and pick up kosher salt, water, grape tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Sugar Dish Me. With a spoonacular score of 49%, this dish is solid. Try Caprese Orzo Salad, Caprese Chicken Orzo Salad, and Mixed Berry Caprese Orzo Salad for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ cup shredded Asiago cheese (or mozzarella!!), plus more to garnish

1½ cups broth (chicken or vegetable)

¼ cup fresh basil, chopped, plus more to garnish

2 cloves garlic, minced

1 cup grape tomatoes, halved

½ teaspoon kosher salt

1 tablespoon olive oil

1 cup dry orzo

water, as needed

Equipment:

frying pan

Cooking instruction summary:

Heat the olive oil in a large skillet. Add the garlic and salt and cook over medium high heat for only a minute until fragrant (don't let the garlic burn! Burned garlic tastes bitter). Then add cup of the orzo. Stir it around to let it toast for a minute or two.Add the remaining orzo and cup of the broth. Stir everything around in the pan until the pasta absorbs the liquid. Toss in the tomatoes and the remaining 1 cup of broth. Stir occasionally until the pasta absorbs the liquid.If the pasta is still undercooked, add water cup at a time, stirring a little between each addition, until the liquid is absorbed and the pasta is a tender al dente.Stir in the cheese and the basil and serve the orzo warm.Top each serving with a little more cheese and basil.

 

Step by step:


1. Heat the olive oil in a large skillet.

2. Add the garlic and salt and cook over medium high heat for only a minute until fragrant (don't let the garlic burn! Burned garlic tastes bitter). Then add cup of the orzo. Stir it around to let it toast for a minute or two.

3. Add the remaining orzo and cup of the broth. Stir everything around in the pan until the pasta absorbs the liquid. Toss in the tomatoes and the remaining 1 cup of broth. Stir occasionally until the pasta absorbs the liquid.If the pasta is still undercooked, add water cup at a time, stirring a little between each addition, until the liquid is absorbed and the pasta is a tender al dente.Stir in the cheese and the basil and serve the orzo warm.Top each serving with a little more cheese and basil.


Nutrition Information:

Quickview
232k Calories
9g Protein
7g Total Fat
31g Carbs
9% Health Score
Limit These
Calories
232k
12%

Fat
7g
11%

  Saturated Fat
2g
17%

Carbohydrates
31g
11%

  Sugar
2g
3%

Cholesterol
8mg
3%

Sodium
859mg
37%

Get Enough Of These
Protein
9g
20%

Selenium
26µg
38%

Manganese
0.43mg
22%

Calcium
172mg
17%

Phosphorus
169mg
17%

Vitamin A
674IU
14%

Vitamin K
11µg
11%

Copper
0.18mg
9%

Magnesium
33mg
8%

Vitamin C
5mg
7%

Fiber
1g
7%

Zinc
0.99mg
7%

Vitamin B6
0.12mg
6%

Potassium
193mg
6%

Vitamin E
0.79mg
5%

Vitamin B3
0.92mg
5%

Iron
0.79mg
4%

Vitamin B2
0.07mg
4%

Vitamin B1
0.06mg
4%

Folate
14µg
4%

Vitamin B5
0.26mg
3%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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