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Whole Wheat Orzo with Blistered Tomatoes and Mint
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This Whole Wheat Orzo with Blistered Tomatoes, Caramelized Onions, and Mint recipe is healthy and delicious! It's the perfect make-ahead recipe that you can prepare in advance and eat throughout the week for lunch or dinner. 

Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: caramelized onions, mint, orzo, tomatoes
Servings: 4 servings
Author: Rachel (littlechefbigappetite)
  • 1/2 lb. whole wheat orzo
  • 1 pint cherry tomatoes
  • 1/4 cup grated pecorino romano
  • 1/8 cup + 1 Tablespoon extra-virgin olive oil, divided
  • 1 medium lemon, zested + juice reserved
  • 1 large garlic clove, minced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 1/4 teaspoon salt + more to taste
  • 1/8 teaspoon black pepper + more to taste
  • 1/2 cup caramelized onions, optional*
  1. Bring a large pot of salted water to a boil and cook the orzo according to the package instructions so it is al dente. Drain the water and put the orzo back in the pot. Add the pecorino romano to the orzo and stir lightly to combine. Cover the pot and set aside.
  2. While the orzo is cooking, bring a small skillet to medium heat and add 1 Tablespoon of extra-virgin olive oil to the pan. Add the cherry tomatoes to the pan and stir regularly for about 5 minutes, until the tomatoes are lightly brown and blistered. Sprinkle with a pinch of salt and pepper. Add the tomatoes to the pot with the orzo.
  3. Return the small skillet to medium heat and add the 1/8 cup of olive oil, juice of lemon, zest of lemon and garlic. Cook for about 5 minutes, stirring about every minute so that the garlic doesn't burn. Add the fresh herbs, 1/4 teaspoon salt and 1/8 teaspoon black pepper to the sauce. Add the lemon sauce to the pot of orzo. Add the caramelized onions (if using), and stir everything to combine. Serve warm.

*The caramelized onions are optional if you're short for time, but I highly recommend adding them. To caramelize an onion, slice it in half once and then slice the halves into very thin half-moons. Heat a large skillet over medium heat and add 1 Tablespoon of olive oil to the pan. Add the onions and sauté for 5 minutes. Reduce the heat to the low and continue to cook for 30-35 minutes until the onions have significantly reduced in size and are brown and caramelized, adding more olive oil to the pan if needed.