Wednesday, October 07, 2015

Orzo Salad

My good friend, Professor Mike, made this salad for me and some others a few weeks ago. Since then, I have made it twice! You should make it too and I will come over and eat it.

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed - I HAVE USED CANNELINI BEANS BOTH TIMES, ONLY BECAUSE I DIDNT HAVE ANY GARBANZO BEANS. JUST AS GOOD. 
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion LAST TIME I USED GREEN ONIONS, JUST AS GOOD. 
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
PROFESSOR MIKE ADDED GRILLED CORN & FETA. DELICIOUS. YOU COULD ADD ANY GRILLED VEGGIE, LIKE ASPARAGUS OR ZUCCHINI. 

Red Wine Vinaigrette:
1/2 cup red wine vinegar I HAVE BEEN USING RICE WINE VINEGAR BECAUSE I AM OUT OF RED WINE VINEGAR. 
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin 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.

Red Wine Vinaigrette:
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

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