Ingredients Jump to Instructions ↓

  1. 4 cups chicken broth

  2. 1 1/2 cups orzo

  3. 1 (15-ounce) can garbanzo beans, drained and rinsed

  4. 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

  5. 3/4 cup finely chopped red onion

  6. 1/2 cup chopped fresh basil leaves

  7. 1/4 cup chopped fresh mint leaves

  8. About 3/4 cup Red Wine Vinaigrette, recipe follows

  9. Salt and freshly ground black pepper

  10. 1/2 cup red wine vinegar

  11. 1/4 cup fresh lemon juice

  12. 2 teaspoons honey

  13. 2 teaspoons salt

  14. 3/4 teaspoon freshly ground black pepper

  15. 1 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Yield: 1 3/4 cups


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