We loosely followed this recipe: https://www.seriouseats.com/orzo-with-cherry-tomatoes-capers-lemon-recipe
Our modifications: first, we started cooking the orzo in unsalted chicken broth (which we lightly salted). Second, for aromatics we sauteed 3 garlic cloves (sliced), 4 anchovies, and 1/4 tsp crushed red pepper in 2 Tbsp olive oil. (We did this instead of the capers, thyme, and single garlic clove.) Third, we combined the cooked orzo and aromatics, then added zest from 1 lemon, about 1 Tbsp lemon juice, 2 Tbsp shredded parmesan, and 1/2 tsp freshly ground black pepper. Just before serving, we folded in 2 Tbsp julienned fresh basil and 3 Tbsp toasted slivered almonds. (Jan. 2023)
Note: The cooked orzo seemed brothy, so we strained it (yielding 1 Tbsp viscous broth) before mixing with the tomato mixture. Later as the dish cooled, the dish seemed a little dry. The next time we probably will add the cooked orzo (no straining).
Cooking Adventures 