He used tri-color orzo and lots of Parmesan cheese!
Here are the pictures when I made it with the tomates provencales:
Orzo with Parmesan and Basil
2 Tablespoons butter
1 cup uncooked orzo pasta
1-14.5 ounce can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 Tablespoons chopped fresh basil
1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to a shallow bowl. Garnish with basil sprigs.
I think it's important to use fresh basil for this recipe.
Optional additions: Chopped tomatoes, sundried tomatoes, spinach, chicken, roasted red peppers, olives, red onion, feta, etc.
Source: Adapted from Steve W., originally from Allrecipes.com