John’s Yia Yia Lucy, made the most delicious tomato orzo dish. I remember her making it for Thanksgiving with turkey broth and drippings. I’ve tried to recreate it and ended up with this recipe, which makes a great dinner on its own (I add chickpeas for some protein). Lucy always used Campbell’s tomato soup, which you can use in place of the tomato paste and chicken broth.
Helen
- 3 tablespoons butter
- 1 1/2 cups orzo pasta
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1 1/2 teaspoon kosher salt
- Black pepper
- 1 (14-ounce) can chickpeas, drained
- 1/2 cup shredded Parmesan
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add orzo and stir until starting to brown. Add tomato paste and stir until mixed well.
Add 2 cups chicken broth, salt and pepper and stir constantly for 10 minutes, until most of the liquid has been absorbed.
Add remaining 2 cups broth, 1/2 cup at a time, stirring until most the liquid has been absorbed before adding more. This can take 15-20 minutes. Stir in chickpeas and Parmesan cheese.
Spencer Family Cookbook 