Tomato Orzo, a simple and quick dish that somewhat reminds us of childhood and family evenings, when grandma used to prepare something good in a short time. Orzo is a pasta shape made from durum wheat semolina and has the shape of rice, hence the name orzo, as the shape can be misleading because they resemble more of a cereal. For this reason, in some regions, it is called barley or grain. They are widespread in Mediterranean cuisine, not only in Italy but also in Turkey and Greece. In Turkish cuisine, we can find them in soups on their own or mixed with rice, while in Greek cuisine, they often cook them in a casserole with stew and tomato. There are two cooking methods: the first is in boiling water, and the second is to cook them risotto-style. Today, I have chosen to prepare a vegetable broth and cook them risotto-style. It is not necessary to prepare broth; salted and preferably hot water is also good.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Autumn, Winter
- Energy 421.69 (Kcal)
- Carbohydrates 58.29 (g) of which sugars 3.97 (g)
- Proteins 14.95 (g)
- Fat 16.80 (g) of which saturated 4.39 (g)of which unsaturated 2.19 (g)
- Fibers 3.84 (g)
- Sodium 566.50 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup orzo (pastina)
- 1 cup tomato pulp
- 1 clove garlic
- 4 sprigs basil
- 2 tbsp extra virgin olive oil
- 0.5 cup grated Parmesan cheese
- 1.25 cups vegetable broth (or water)
- 1/4 cup carrot
- 25 g shallot
- 1 tbsp celery
- 1.7 cups water
Tools
- Small Pot
- Pan
- Grater
- Wooden Spoon
- Spoon
Steps
To prepare a vegetable broth, you will need a piece of carrot, a shallot, and a small piece of celery. Cook over medium heat for about thirty minutes.
In less than 30 minutes, you will have a delicious vegetable broth to use for the tomato orzo.
In a pan, heat the oil and add the garlic.
Once the garlic is golden, add the tomato, some basil leaves, season with salt, and cook for ten minutes over medium heat.
Pour the raw orzo directly into the sauce and extend with hot broth or hot water.
Cook them similar to a risotto, adding liquids only if necessary, a little at a time.
It will take ten minutes, and once still al dente, turn it off and
add the Parmesan and more fresh basil. A drizzle of raw extra virgin olive oil, and the tomato orzo dish is ready to be served.
You can serve your dish hot or cold; it will be equally creamy and delicious.
Advice
I would like to suggest, since this is the intense tomato season, the spaghetti with 4 tomatoes, a special first course.
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-ai-4-pomodori/
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-ai-4-pomodori/
FAQ (Questions and Answers)
Can the tomato orzo be eaten cold as a first course?
Yes, of course, the intense flavor of tomato with basil is delicious even cold.
Is tomato orzo a winter or summer dish?
As I often say, it’s a four-season dish. Tomato orzo is good in winter because hot, it is a great comfort food; in summer, as in spring or fall, it is pleasant even warm or cold.
