Orzo with roasted cherry tomatoes, and crispy prosciutto (low FODMAP)
30 minutes • Gluten-free • Low FODMAP • Vegetarian option • Serves 4 - 6 • Creamy orzo and crispy prosciutto all wrapped up in a super flavorful sauce make this a wonderful main course or side dish. It can be served warm or chilled so it’s a great make-ahead meal for guests or a busy weeknight. It’s great heated up the next day for lunch too!
INGREDIENTS:
7 tablespoons garlic-infused olive oil
4 cups cherry tomatoes
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 teaspoon chili powder
3 teaspoons maple syrup
3 ounces prosciutto, torn (optional but very good!)
1 pound gluten-free dry orzo pasta (or substitute arborio rice if you prefer to make this more like a risotto)
2 tablespoons red wine vinegar
Pinch red pepper flakes
1/2 cup fresh basil, roughly chopped
Chopped chives for serving (optional)
8 ounces feta cheese, crumbled, plus more for serving
1/3 cup toasted pumpkin seeds or pine nuts plus more for serving
DIRECTIONS:
Preheat the oven to 425° F.
In a roasting pan, combine 3 tablespoons garlic-infused olive oil, tomatoes, thyme, chili powder, 1 teaspoon maple syrup, and a pinch each of salt and pepper. Roast for 20-25 minutes, until the tomatoes burst.
Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Put in the oven with the tomatoes and bake 5-8 minutes until the prosciutto is crisp.
Bring a large pot of salted water to a boil. Boil the orzo until al dente per package instructions. Drain.
Meanwhile, in a large bowl, combine 4 tablespoons garlic-infused olive oil, the red wine vinegar, 2 teaspoons maple syrup, and a pinch each of red pepper flakes, salt, and pepper. Add the hot orzo and fresh herbs, toss to combine. Add the tomatoes and any juices left in the pan, the feta, and toasted pumpkin seeds or pine nuts, gently toss. Top with prosciutto.
Serve with additional feta, pumpkin seeds, and chopped dill
Eat and enjoy every bite because you can!
Pro tips: This dish can be served warm or chilled as a salad so it’s a great make-ahead dish for guests or a busy weeknight. Leave the prosciutto out for a delicious vegetarian version.
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