Orzo Salad with Garbanzos

Orzo Salad with Garbanzos
Orzo Salad with Garbanzos

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 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 teardrop 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

  • 3/4

    About 3/4 cup Red Wine Vinaigrette, recipe follows

  • Salt and freshly ground black pepper

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: 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 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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: