Ingredients
2 tablespoons olive oil1 medium onion, chopped1-1/4 cups uncooked whole wheat orzo pasta2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped3 cups reduced-sodium chicken broth2 teaspoons dried oregano1/4 teaspoon salt1/4 teaspoon pepperOptional: Crumbled feta cheese and minced fresh basil
Preparation
In a large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
