This is simple to prepare, very attractive and it always gets rave reviews from my guests.

2 tablespoons olive oil, divided 1 cup uncooked orzo 1 medium red onion, finely chopped 4 cloves garlic, finely chopped 1-1/4 cups fat-free chicken or vegetable broth salt and pepper to taste 1 pint cherry tomatoes 12 basil leaves, coarsely chopped, divided 2 ounces feta cheese, crumbled

In a large skillet, heat 1 tablespoon of oil. Add orzo and lightly brown over medium heat while stirring. Add onion and cook until translucent. Add garlic and cook for 1 minute. Add broth and bring to a boil. Cover pan and continue to boil gently until the broth has been absorbed and the orzo is tender - about 8 - 12 minutes. Remove from heat and fluff with a fork. Pour orzo on to a rimmed pan to cool to room temperature. Add salt and pepper to taste.

Cut tomatoes in halves and toss with 1 tablespoon of oil and half of the basil leaves. Sprinkle with salt and pepper to taste.

Mound the cooled orzo in the middle of a platter. Spoon tomatoes on top of the orzo. Scatter the feta cheese crumbles over the orzo and tomatoes. Sprinkle with remaining basil.

Cover and refrigerate. Serve cold or at room temperature.

Note: For a larger crowd, use a 1 pound box of orzo and cook it with a 32 ounce box of chicken broth. Use 2 pints of tomatoes and 4 ounces of feta cheese.

Serves 4

Nutritional Information per serving: Calories 285 Fat, gm. 10 Protein, gm. 9 Carbs, gm. 40 Cholesterol, mg. 10 Fiber, gm. 3.1

Donna Weihofen, RD, MS, CD Nutritionist, UW Carbone Cancer Center ? UW Hospital and Clinics dweihofen@uwhealth.org