As I type, it is raining outside.  We are slated to get some really nasty weather in the next few days.  Lots of rain and wind and thunderstorms.  The kind of weather that scares our dog, Brees, to death.  He is terrified of thunder.  Patriot couldn’t care less.

This is the kind of weather that makes you want to cook something warm and hearty for dinner.  Something comforting and delicious that you can put in a bowl and eat with a spoon.

This isn’t what I made tonight.

I made something that conforms to our diet right now.  Low-carb.  Low-fat.  Low-calorie.  No sugar.  No joy.  No fun.

Actually that’s not true.  The family has enjoyed most of the meals that I’ve made since we started eating healthier.

This, however, was something I made last weekend.  On a splurge day.  It was a side dish to go with our Crispy Spicy Baked Shrimp and Smoky Roasted Butternut Squash.  It was really awesome.

The fact that there are only four ingredients makes this dish even better!

Tomato Parmesan Orzo

  • 1 pound of orzo
  • 2 tablespoons of butter
  • 14-5-ounce can of petite diced tomatoes
  • 1 cup of grated Parmesan

Boil the orzo in well-salted water according to package directions.  Drain the orzo and return it to the hot pot.  Add the butter and stir until melted.  Add the tomatoes and Parmesan and stir until combined.  Taste for seasoning.  Add salt – only if necessary.

Well Duh #1:  You may not need any additional seasoning – especially if you salted your pasta water adequately.  The Parmesan is salty, too, so taste before you shake.

Well Duh #2:  Be sure you mix in the butter, tomatoes, and Parmesan while the orzo is still hot.

This was a perfect side dish for our meal, but I can easily see this being a great meal all by itself.  Actually, I can totally see this being an “I’m all alone in the house and I can make and eat whatever I want” kind of dish.  It’s warm and filling and delicious!


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