Directions

1. Cook orzo in 2 quarts boiling water until tender, about 6-8 minutes. Drain, rinse with cold water, drain again, place in large bowl ans set aside. Heat oil in large nonstick skillet over medium-high heat; saute onion until tender, stirring frequently, until browned and sweet, about 15 minutes. In a large bowl, toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.