First things first, I love recipe creating. Not only is the process fun, but eating the food after is like a reward! This recipe was most definitely a reward once I finished testing the recipe. Creamy, sweet, tangy, and peppery… it’s too good for words.
A quick background on what orzo is… Orzo is a type of pasta that is shaped like rice. It’s usually made from wheat flour like regular pasta, but this particular orzo is gluten-free. The brand I used is DeLallo and it’s made from corn and rice.
Unfortunately I can’t make this dish appear on your table, so you’re just going to have to try it out for yourself!
Creamy Orzo with Sun-Dried Tomatoes & Arugula (Gluten-free)
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Main Dish, Side Dish
Cuisine: Gluten-free, soy-free
Serves: 6
Ingredients
- 2½ cups dry gluten-free orzo
- 2 Tbsp. coconut oil
- 8 ounces garlic and herb goat cheese
- 2 cups fresh arugula, stems removed
- ¾ cup sun-dried tomatoes, chopped
- 1 teaspoon ground cumin
- ½ teaspoon Himalayan pink salt
- ½ teaspoon black pepper
Instructions
- Fill a large pot with water and bring to a boil.
- Once the water is boiling, add about 2 teaspoons of salt and add in the orzo. Boil the orzo until tender (cooking times will vary depending on the brand - check package for exact times), stirring the orzo occasionally to prevent sticking.
- Once the orzo is done, drain in a colander.
- Add coconut oil to the pot and let it melt. Add in the drained orzo and stir to coat in the oil. Now add in the goat cheese and the heat from the orzo will melt the goat cheese. Continue to stir until all the goat cheese is melted and all the orzo is coated. Lastly, add in the sun-dried tomatoes, arugula, cumin, salt, and pepper. Mix well to combine all ingredients. Serve immediately to eat hot or let it sit and serve at room temperature. Both are equally delicious!
With joy and health,
I am a sucker for orzo pasta salads! I will definitely try this!
🙂