Roasted Baby Tomato and Thyme Orzo

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I was experimenting one day, and came up with this fabulous combo. It is a delicious side dish (for white fish especially-yum!) or main course if you add chicken pieces (this of course would not be suitable for vegetarians/vegans!)

Preparation time: 5 mins
Cooking time: 10-15 mins

Serves: 2, but it's easy to make more!

Dietary guidance: v v 


Orzo pasta (I used 1/4 of a pkg and it made two large-ish portions)
1 pkg baby tomatoes
3 stalks thyme (has to be fresh!)
2 tsp. granulated garlic (add/takeaway to taste)
1-2 tbsp olive oil
1 tsp. Olivina margarine


Bring a pot of water to a rolling boil. Salt generously (water should taste like the ocean).Add orzo pasta and thyme stalks. Cook until pasta is ready to how you like it (I like to cook mine for a little longer than the package says to make the pasta softer!). While pasta is cooking, move a rack in your oven as low as it will go and turn the oven on to a high broil. Cut the baby tomatoes in half and spread them on a baking sheet. Toss them in the olive oil and sprinkle on garlic and salt, distributing evenly. Place on the bottom rack in the oven. WATCH THESE CLOSELY! You want them to look really shriveled and nicely roasted but NOT burnt!
Drain pasta and toss together with the margarine then add tomatoes. Don't throw away the thyme - strip the stalks and add it to the orzo. Depending on your taste, you may want to add more salt and pepper, if desired.


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