orzo with sunburst tomatoes and goat cheese


2 tablespoons olive oil

1 tablespoon fresh or freeze dried chives

1 can chicken or vegetable broth

dry white wine (1 chicken broth can full)

2 cups orzo

2-3 ounces goat cheese

1 container sunburst tomatoes (small, yellow tomatoes) or mixed small gourmet tomatoes cut into halves

zest of half a lemon


  • Place tomatoes on baking sheet, add 2 tablespoons olive oil and kosher salt
  • Preheat Oven to 400 degrees
  • Place in oven until tomatoes are cracked and slightly browned about 10-15 minutes
  • Add oil and other liquids to pot (moderate heat), bring to a boil
  • Add orzo to pot with a pinch of salt, return to boil, then turn down to a simmer
  • Simmer until all liquid is absorbed,about 10-13 minutes
  • Stir in tomatoes, goat cheese,pepper and lemon zest

Serve with acorn squash or asparagus and a nice french bread.

A Jackie O Recipe