Meat Eaters and Vegetarians Collide

August 12, 2009 by

You're throwing a nice dinner party this weekend.

And the guest list is mixing up the vegetarians and the meat eaters at one table.

Now normally cooking for vege-lovers is no problem for you.

But a no-meat meal just isn't going to cut it this time.

You've already got your meat recipe, but you want to make something that can be both paired alongside the meat, yet totally stands out as something special for your vegetarian guests.

This orzo with gorgonzola, tomatoes and basil recipe gives you the richness and intensity of a good risotto, without the hassle.  It accompanies a simple meat dish wonderfully, yet also stands alone as an elegant vegetarian main dish.

So the next time you need a menu item that can go from side to main dish with equal enjoyment, go ahead and focus on the rest of your menu.  You've got the perfect recipe for an orzo that will excite your meat eaters and vegetarians alike.

Until our next meal,


Orzo with Gorgonzola, Tomatoes and Basil


Orzo with Tomatoes and Basil

Orzo with Tomatoes and Basil

  • 1 1/2 Tbs Olive Oil
  • 1 Cup Uncooked Orzo Pasta
  • 1 Red Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1 1/4 Cups Chicken or Vegetable Broth
  • 1 Pint Grape Tomatoes, Halved
  • 12 Leaves Fresh Basil, Chopped
  • 1 Clove Garlic, Minced
  • 1 1/2 Tbs Olive Oil
  • 1 Cup Crumbled Gorgonzola Cheese (Or other strong cheese like blue or parmesan.


  1. In a mixing bowl, combine cherry tomatoes, basil, and 1 garlic clove one and a half tablespoons of olive oil. Set aside.
  2. Meanwhile, heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat.
  3. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes.
  4. Stir in the onion, and cook until the onion begins to soften, about 3 minutes.
  5. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the broth, and bring to a boil over high heat.
  6. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 10 to 12 minutes.(If liquid dries up too quickly, add more broth by the 1/4 cup.)
  7. When orzo is done, remove from heat and stir in cheese until melted. Reheat over low heat if necessary.
  8. Spoon the cooked orzo into a serving bowl. and top with tomato mixture. Serve immediately.

Tip: Looking for another amazing pasta dish? Check out this recipe for pasta with chicken, sun-dried tomatoes, gorgonzola, prosciutto, and pine nuts.  It rocks!