Here’s another creamy dish to use orzo (almond salad, orzo ‘risotto’). I found some green tomatoes at the Farmer’s Market and didn’t know what to do with them (aside from the obvious: fried green tomatoes), as I’ve never personally cooked with them before. I stumbled upon this recipe which I adapted from Martha Stewart. I roasted the green tomatoes, onions, and corn..stirred them into some creamy orzo, sprinkled with thyme and called it done! It was so creamy good – perfect comfort food! You could use any small pasta, like orecchiette. This recipe makes about 4 servings, so feel free to double it if you want some for leftovers. And since this dish is mostly of the yellow and white-food variety, be sure to eat something red or blue at some point in the day! 🙂
2 TBSP EV olive oil for drizzling
1 medium Vidalia or other sweet onion, cut into 1/4-inch slices
2-3 large green tomatoes, coarsely chopped
1/2 TBSP sugar
1 C fresh or frozen corn kernels (about 2 ears)
coarse salt and freshly ground pepper
1 TBSP chopped fresh thyme
1.5 C orecchiette, orzo or other short pasta
2.5-3 C veggie broth
1. Preheat oven to 450°F. In a medium sauce pan, bring veggie broth to a boil. Add orzo and cook until all moisture is absorbed or pasta is softened; about 10-15 minutes for orzo to absorb liquid.
2. Meanwhile, roast veggies for 25 minutes. Sprinkle the veggies with 1/2 TBSP sugar and roast an additional 10 minutes to help caramelize them. Season with salt and pepper to taste.
*Note: I think next time I’ll add in more fresh thyme, increase to probably 2 TBSP just for that extra thymeyness. I think it might also be good with a little pinch of sage…
*Variations/Additions: I think it would be yummy with some roasted garlic cloves, red tomatoes, or roasted red bell pepper slivers. Even some roasted red onion or fresh spinach tossed in would be scrumptious, which would cover your color-palate in food variety!