Sun-Dried Tomatoes and Orzo

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Casseroles, May2012, Tomatoes


  • 1/4 cup sun-dried tomatoes (not in oil)
  • 3/4 cup boiling water
  • 1 cup orzo
  • 6 green onions, including some tender green tops, sliced
  • 1 clove garlic, minced
  • 1 cup spicy tomato juice
  • 1 cup canned fat free low-sodium chicken broth
  • 1 Tbs red wine vinegar
  • 1 Tbs slivered fresh basil or 3/4 tsp dried basil
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 375 degrees F. Place sun-dried tomatoes in a cup. Add boiling water. Let stand 10 minutes. Drain, and place tomatoes in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil. Add orzo, onions, and garlic. Stir in tomato juice, broth, vinegar, basil, salt, and pepper.

  2. Cover and bake until liquid is absorbed, about 40 minutes. Sprinkle with cheese and bake, uncovered, until cheese melts, 5 minutes longer.

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