40 minutes ago
Tuesday, June 28, 2011
There are a lot of good orzo salad recipes out there in the blogosphere. And I have made many of them. Here is one just in time for your 4th of July BBQ.
I had this bookmarked since I saw Giada make it on her show months back. My mother in law recently had this at someone's home and said how much she enjoyed it, so I decided to make it and bring it to a backyard BBQ. It was easy, and I had everything in my garden (except for the chickpeas).
I think cooking it in the chicken broth made it better than cooking the orzo in water.
It was light and delicious and was great accompanying grilled foods.
Giada's Summer Orzo Salad: (adapted from Giada DeLaurentis)
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow cherry tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
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
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:
1/2 cup 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
You can make this one day ahead and bring it to room temperature before serving.
Light and easy.