Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.
2 cups orzo, cooked
3 tablespoon butter
3 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon each chopped fresh tarragon, parsley and thyme
3-4 Bullhorn peppers, seeded and finely diced
2 red onions, trimmed of root end and finely diced
2 cups heirloom cherry tomatoes, halved
¼ cup Grana-style cheese, freshly grated
Sea salt and fresh ground pepper
1. Cook the orzo according to package directions. Drain and set aside.
2. Melt the butter over medium heat and add olive oil, garlic, herbs, onions and peppers. Sauté for about 2-3 minutes, until onions and peppers are softened and herbs are fragrant.
3. Add the orzo and mix to blend, heating thoroughly. Add the cherry tomatoes and Grana cheese and toss to blend. Season generously with salt and pepper.