| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.
Reviews
Love this! Make it with fresh tomatoes since I can’t find canned anywhere. I just cook them with the garlic and rosemary until they blister and pop, then add the orzo. It doesn’t get as toasted it still turns out great.
Not too shabby