Orzo with Arugula
1 c orzo
2 c chicken broth
2 T extra-virgin olive oil
4 small tomatoes, seeded and diced
2 c coarsely chopped arugula
� c fresh basil, finely chopped
� c Parmesan cheese
Cook orzo in boiling chicken broth until al dente. Drain well. Toss with oil. Allow to cool to room temperature. Stir in tomato, arugula, basil, and parmesan.
|
