Friday, November 19, 2010

Orzo Salad

I got this recipe from my friend Jen.  I like to eat it for lunch with a little fresh lemon juice squeezed on top.

Orzo Salad 

4 cups chicken or veg. broth
1½ cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 can black olives
1½ cups grape tomatoes, halved
¾ cup finely chopped red onion
2 c fresh spinach, chopped
½ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
¾ c crumbled Feta Cheese
About ¾ cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Red Wine Vinaigrette
½ cup red wine vinegar
¼ cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
¾ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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, spinach, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

For the 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.

I don't think I've ever put the mint in this - Whatever fresh herbs you have will work (basil is really good, parsley). Add whatever fresh veggies you have on hand. Be sure to use a "good" quality red wine vinegar or else it will be to vinegary.

This post links to The Happy Housewife's Lemon Recipe post.

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