No draining is required with this recipe because the orzo and cherry tomatoes cook together in one pot. This recipe uses simple ingredients but is full of flavor.
Start by heating a tall-sided skillet or medium pot over medium-high heat.
Once hot, add the butter. To the melted butter add the cherry tomatoes and chopped shallot. Cook for 3-4 minutes, or until the shallot is softened and turning golden.
Add garlic, tomato paste, and vegetable bouillon. Cook for another 1-2 minutes, until the garlic is aromatic.
Use a potato masher or spatula to burst/smash the cherry tomatoes.
Pour in the water and bring to a boil over medium-high heat. Once boiling, stir in the orzo and salt.
Reduce heat to a low simmer over medium-low heat. Once simmering, cover and simmer for 10-12 minutes. Stir every 3-4 minutes to keep the orzo from sticking to the pan.
When the orzo is mostly cooked, remove the lid from the pot. Continue simmering until the orzo is completely cooked and the sauce is thickened, just about 2-3 minutes.
Add the chopped basil. Taste for salt and pepper. Enjoy!
Notes
Bouillon: An equal amount of vegetable broth can be used in place of water. Just omit the bouillon.
To make this a main dish, add your favorite protein like chickpeas, veggie sausage, or a side of halloumi.
Makes 3-4 servings, depending on appetite. I like to serve it with a side of garlic toast and a small salad.
Leftovers are best within 3-4 days. Keep refrigerated in a closed container. Reheat in the microwave or on the stove over medium heat, adding a splash of vegetable broth as needed to loosen the sauce.
For a step-by-step video, check out the YouTube video for this recipe.