Toasted Orzo Salad, Yellow and Red Pear Tomatoes with Chardonnay Vinegar

1. 1

   Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking.

2. 2

   Add the onion and shallots and cook until soft.

3. 3

   Add half of the orzo and toast in the olive oil until golden brown.

4. 4

   Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed.

5. 5

   Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.