Orzo with Cherry Tomatoes, Mozzarella, and Basil

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Serves 4 to 6

Cooking Time 1½ to 2½ hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a summery, fresh-tasting pasta salad, we added halved cherry tomatoes, chunks of fresh mozzarella, and chopped basil to our tender slow-cooked orzo.

2	cups chicken broth
1	cup orzo
1	cup chopped onion
2	tablespoons minced garlic
3	tablespoons extra-virgin olive oil
¼	cup dry white wine
	Salt and pepper
6	ounces cherry tomatoes, halved
4	ounces fresh mozzarella cheese, cut into ½-inch pieces
½	cup coarsely chopped fresh basil

1. Microwave broth in bowl until steaming, about 2 minutes. In separate bowl, microwave orzo, onion, garlic, and 1 tablespoon oil, stirring occasionally, until orzo is lightly toasted, 5 to 7 minutes. Transfer hot orzo to slow cooker, immediately stir in wine, and let sit until wine is almost completely absorbed, about 2 minutes. Stir in hot broth and ½ teaspoon salt. Cover and cook until orzo is tender, 1½ to 2½ hours on high.

2. Stir in tomatoes and let sit until heated through, about 5 minutes. Stir in mozzarella, basil, and remaining 2 tablespoons oil. Season with salt and pepper to taste and serve.