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Orzo with Tomatoes and Arugula
Recipe courtesy Gourmet Magazine
Show:  Sara's Secrets
Episode:  Cooking for One
1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar, plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts (optional), lightly toasted
Salt and freshly ground black pepper

Cook orzo in a 2 to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.

Stir in tomato, arugula, basil, pine nuts, and additional vinegar and salt and pepper to taste.

Other Recipes from this Episode
Grilled New York Strip Steak with Salsa Verde
Chocolate Raspberry Icebox Cake

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1 serving

User Rating 5 Stars
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