Orzo Salad
Great summer salad.
Prep time:
Cook time:
Yield:
Serving size: 6
Calories per serving: 333
Ingredients:
Cook time:
Yield:
Serving size: 6
Calories per serving: 333
4 cups chicken broth
11/2 cups orzo
1 can garbanzo beans (15-ounce) drained and rinsed
11/2 cups tomatoes red and yellow teardrop tomatoes or grape tomatoes halved
3/4 cup red onion finely chopped
1/2 cup fresh basil chopped
1/4 cup fresh mint leaves chopped
3/4 cup Red Wine Vinaigrette ( recipe follows)
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon black pepper
1 cup olive oil
Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
Source: foodnetwork.com
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
