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–+ servings
orzo salad in a blue bowl.
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Cheesy Orzo

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Fusion
Keyword: orzo pesto salad, orzo with pesto
Servings: 4
Author: Sarah Cook

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 cup orzo
  • 2 cups water {or sub in vegetable or chicken stock}
  • 1/2 tsp sea salt
  • 2/3 cup finely grated Parmesan

Instructions

  • Add olive oil to a medium saucepan and heat over medium heat for 1-2 minutes.
    1 tbsp olive oil
  • Add the orzo and stir to combine.
    1 cup orzo
  • Cook, stirring often until the orzo becomes toasted (~3-5 minutes).
  • Add the water and salt, and bring the pot to a boil for 1 minute.
    2 cups water, 1/2 tsp sea salt
  • Reduce the temperature to medium-high, and cook uncovered for 8-10 minutes while stirring occasionally. The orzo will be ready when all the liquid has cooked out.
  • Remove the pan from the heat and stir in the Parmesan.
    2/3 cup finely grated Parmesan

Notes

  1. If you choose to not toast the orzo, reduce the olive oil to 1 tsp. Add it with the orzo, salt, and water in step 4.
  2. A serrated bread or cheese knife makes the cleanest cuts for slicing the small tomatoes in half.

Nutrition

Serving: 1cup | Calories: 252kcal | Carbohydrates: 30g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 548mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg