Bowl Dust was gone forever. Orzo you thought. But with a spontaneous spurt of culinary energy, here it is again. Held back as I was by a surprising bout of happiness (!) combined with summer (stovetop + AC do not mix), and a move to a rather minuscule studio "kitchen," all things requiring slicing and stirring came to a halt. But never fear: fall—as in fall face-first onto your bed each night in anticipation of the brutal, gloomy months ahead—fast approacheth. Cooking, then, will soon be back in season.
For now, and for all those living in fewer than 300 square feet, or who are simply lacking in counter space and/or the wherewithal to wash heaps of dishes, here's a simple warm orzo salad that's so confoundedly velvety and rich you won't mind eating it day after day, for the rest of the week, until you've used up every ounce of the produce you purchased on Sunday (as they say, waste not, wallow less). Living in grimy, tiny Brooklyn apartments certainly isn't glamorous, but here—at least you can eat something delicious.
Easy Tomato Basil Orzo
- 1 tbsp olive oil
- 1 cup uncooked orzo
- ½ tsp onion powder
- 1 ¼ cup chicken or vegetable broth
- 2 medium heirloom tomatoes, cut into small wedges
- 12 fresh basil leaves, chopped
- 1 tbsp balsamic vinegar
- 1 tsp freshly ground black pepper
Heat oil over medium in a 2-quart saucepan. Add orzo and onion powder, stir, and cook for one minute. Add broth and bring to a boil. Lower the heat and simmer for 10-12 minutes, or just until all of the liquid is absorbed. Remove from heat.
Toss tomatoes and basil into the orzo. Stir in the balsamic vinegar and pepper and serve while still warm. This is also great one day later after said orzo has been exposed to several hours of refrigeration.