Kevin & I saw Giada De Laurentiis making this one day on Food TV. We were both left with our mouths watering. Let's say we were not disappointed with it. It had such wonderful flavors & the aroma of the fresh basil & fresh mint were yummy!
4 c chicken broth
1 1/2 c orzo (orzo can be find in the pasta aisle)
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 c red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 c finely chopped red onion (I used Vidalia because that is the only onion I like)
1/2 c chopped fresh basil leaves
1/4 c chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
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 (I chilled mine for a few hours & it was perfect).
Red Wine Vinaigrette
1/2 c red wine vinegar
1/4 c fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 c extra-virgin olive oil
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.
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