Wednesday, December 16, 2009

Orzo Salad

4 cups reduced sodium chicken broth
1 1/2 cups orzo
15oz. can garbanzo beans, rinsed and drained
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
3/4 cup red wine vinaigrette (see below)
salt and pepper

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp. honey
2 tsp. salt
3/5 tsp. freshly ground pepper
1 cup extra-virgin olive oil

Bring chicken broth to a boil. Stir in the orzo, cover partially and cook until the orzo is tender but still firm, stirring frequently (about 7 minutes). Drain the orzo and transfer to a large bowl. Toss until slightly cool.

When cooled completely, toss the orzo with the beans, tomtoes, onion, basil and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Serve at room temperature.

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