When I think of orzo, I think of Italy. But, truth be known, the Italians do not eat orzo as a side dish per se; they usually add orzo to soups. The word “orzo” in Italian actually means “barley” because of the resemblance to the unprocessed barley grain. They even have a caffeine-free coffee substitute called, caffe d’orzo.

Most orzo recipes call for parmesan cheese. This recipe works great without the cheese. Fresh basil is the better than dried and gives you a “pop” of flavor, making your mouth want to say, delizioso.

ingredients:

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes

• 8 oz orzo pasta

• 2 1⁄2 T oil (olive or avocado)

• 4 cloves garlic, minced

• Pinch red pepper flakes

• 1 C fresh basil leaves, sliced into small bite-sized pieces

• 6-10 organic cherry tomatoes, quartered

• Salt and pepper

instructions:

1. Heat a pot of water to boiling.

2. Add a tsp of salt and the orzo. Cook according to the package directions; usually around 11 minutes.

   IMPORTANT: save 1⁄4 C pasta water before draining the cooked orzo.

3. Heat a wok over medium heat until hot. Add the oil and swirl to coat the wok.

4. When the oil is hot (about 30 seconds) add the minced garlic and sauté until fragrant (about 30 seconds).

5. Add the orzo, tomatoes, and basil stirring to coat evenly with the oil.

6. Add the pasta water a tablespoon at a time till the mixture is coated, and the pasta is moist.

7. Taste and season with salt and pepper to taste. Serve with a nice green salad.

   Buon Appetito!