1.5 Cups Orzo
2.5 Cups Chicken stock
2 Sliced Shallots
½ Pint Grape tomatoes
2 Cloves Minced Garlic
3 Sprigs Tarragon
4 oz Feta
2 Tablespoon Olive oil
½ teaspoon Pro Seasoning
Method of prep
Okay, we’re going to do this in a couple of steps. You can use one pot if it is about a 3qt brazier with steep sides, or a casserole dish that can go from the stove top to the oven. Otherwise, you will need a large sauté pan as well as a 3qt casserole dish that is oven safe.
Heat a large sauté pan or stove to oven casserole dish over medium heat. Add olive oil and allow the oil to heat up until it shimmers. Sauté the tomatoes until they start to blister with color on medium high heat. They should pop open and begin to look juicy. Next, add shallots and lower the temperature to medium. Cook shallots until they are translucent, then add the garlic and stir. Immediately add the chicken stock, Pro Seasoning, and tarragon. Bring to a boil and then add the orzo and stir. Sprinkle feta over the top of the casserole and bake in the oven at 350 degrees for about 20 minutes. Serve and enjoy!
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