Toasted Orzo Salad, Yellow and Red Pear Tomatoes with Chardonnay Vinegar

Recipe courtesy Bobby Flay

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Rated 4 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
--
Level:
Easy
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Ingredients

Directions

Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

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Newest Ratings and Reviews

Read all 2 reviews

  • on August 28, 2008

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    Wanted a pasta side dish for a chicken with sundried tomatoes and thought this would compliment the dish-there wasn't much flavor-3 plum tomatoes for 3 cups of uncooked orzo was not enough-there was no garlic which may have added flavor-also think grilled shrimp might be nice..FYI-it makes a lot-served this recipe to 8 people and had lots leftover

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  • on July 16, 2007

    Flag

    Everyone liked this, great side. Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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