Orzo with Cherry Tomatoes, Capers, and Lemon
Adapted from Serious Eats
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1-2 clove garlic, minced
8 oz. orzo
2 cups chicken stock
¼ c. water
¼ c. parsley, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons capers, drained and minced
1 tablespoon pine nuts, toasted and chopped
1 pinch red pepper
1/3 c. grated Parmesan cheese
1 tablespoon lemon zest
Salt and pepper
1. Pour the olive oil into a large skillet set over medium heat. Dump in the tomatoes and the garlic and cook, stirring often, until the tomatoes become a little soft, about 3 minutes. Turn off the heat and set aside.
2. Pour the chicken stock, water, and orzo into a large pot. Turn the heat to high and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 7 minutes. Turn off the heat and let the pot sit, covered, for an additional 3 minutes.
3. Stir the parsley, thyme, capers, pine nuts, cheese, and lemon zest into the orzo. Then fold in the cooked tomatoes and garlic. Season with salt and pepper to taste.