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Orzo with Gruyere and Garden Vegetables

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Orzo with Gruyere and Garden Vegetables
  • Prep 10 min
  • Total 30 min
  • Servings 4
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The way the gruyere cheese melts in this dish is nothing short of freaking fabulous.
by: Bev Cooks
Updated Sep 24, 2014

Ingredients

  • 4 tablespoons butter, divided
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 small zucchini, diced
  • 1/2 cup halved cherry tomatoes
  • 2 cups uncooked orzo
  • 1 (14.5 oz) can Muir Glen™ fire roasted diced tomatoes, drained
  • 3/4 cup shredded gruyere cheese
  • 2 tablespoons freshly chopped chives
  • 1 pinch coarse salt and freshly ground pepper

Steps

  • 1
    Heat 2 tbsp. butter in a medium skillet. Once the foaming starts to subside, add the minced shallots and sauté 3 minutes. Add the garlic and sauté another minute.
  • 2
    Add the zucchini to the pan, along with a pinch of salt and pepper and continue to sauté until it starts to brown on both sides, 6 minutes.
  • 3
    Add the cherry tomatoes to the pan and sauté another minute.
  • 4
    In the meantime, cook the orzo until al dente. Reserve 1/4 cup pasta water and drain the rest. Add orzo to the sautéed veggies.
  • 5
    Add the cheese, Muir Glen™ tomatoes and remaining two tbsp. butter. Toss to combine. Taste and salt accordingly. Add a little bit of the pasta water to create a thin sauce if you desire.
  • 6
    Serve orzo dish garnished with chopped chives.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Gruyere + Orzo = OMG.

    When I think of gruyere cheese, it takes me to one place. One wonderfully melty and gooey place: fondue.

    Actually, let's just take a moment of silence together as we reflect on the wonders of fondue.

    That was nice, thank you.

    While fondue is a most brilliant and glorious creation, why not jazz up a simple weeknight orzo dish with it? And by jazz up I mean completely change the face of MANKIND.

    You think you know what's in store for you. But you don't. Let's begin.

    Grab some thangs. Orzo, zucchini, cherry tomatoes, Muir Glen fire roasted diced tomatoes (I like tomatoes), buttah, a shallot, some garlic and that gorgeous gruyere.  And some chives.

    Chop and slice your veggies and start sautéing, baby! Melt the butter, and add the shallots and garlic. Then add the diced zucchini. Oh my.

    Then the tomatoes. Oh, dear.

    Then you chop your chives, like deez. They're so pretty, don't you think?

    Then in a separate pot you'll cook your orzo until it's al dente. Reserve a little bit of the pasta water to create a thin sauce after it's all said and done. Then you'll add the orzo, the cheese, the butter and the Muir Glen tomatoes to the pan. Oh, glory.

    Oh, my lands.

    It's hard to see with the naked eye, but that gruyere is so melty and stringy in there and you'll absolutely collapse just looking at it. Oh, mercy.

    Oh, heavens.

    You betta get gruyered!

    Gruyere Luuuuv

    Whether gruyere is on your bucket list or a staple in your fridge, you gotta try some of these recipe that feature it!

    Croque Monsieur Sandwich Recipe
    Mini Gruyere and Asparagus Tarts Recipe
    Gruyere Chicken Triangles Recipe
    Ham and Gruyere Quesadillas Recipe
    Gougeres French Puffs Recipe

    *Bev won't lie to you. She put more than 3/4th cup of gruyere in her meal. And regrets nothing. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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