Orzo with Tomatoes, Feta and Green Onions

By ezunich

Ingredients

• 1/4 cup red wine vinegar
• 2 tbs fresh lemon juice
• 1 tsp honey
• 1/2 cup olive oil
• 6 cups chicken broth pound orzo (or riso)
• 2 cups red and yellow teardrop or grape tomatoes, halved
• 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 cup chopped fresh basil
• 1 cup chopped green onions
• 1/2 cup pine nuts, toasted

Details

Servings 8

Preparation

Step 1

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in heavy large saucepan. Stir in orzo, reduce heat to medium and cover partially; boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette; toss to coast. Season with salt and pepper.