Sunday, May 8, 2011

Orzo Salad


1/4 cup red wine vinegar 
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
Pinch of salt and pepper
1 pound orzo (or riso)
2 cups heirloom, teardrop, or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes or crumbled (about 1 1/2 cups)
1 cup chopped fresh basil (optional) 

1. Whisk vinegar, lemon juice, and honey in small bowl
2. Gradually whisk in oil
3. Season vinaigrette with salt and pepper
4. Bring broth to boil in large heavy saucepan
5. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally
6. Drain and transfer to large wide bowl, tossing frequently until cool
7. Mix tomatoes and and vinaigrette
8. Add vinaigrette to orzo and toss to coat
9. Fix in feta and stir well
10. Can be served at room temperature or cold

Orzo can be picked up at almost any grocery store, most of the time for under a $1.50. It is a rice shaped pasta that is slightly bigger than arborio rice.

 Bring the chicken broth to a boil, just as you would boil water. Then add in the orzo and reduce heat to medium. Cover and cook until pasta is tender bit a little bit.
 Drain pasta and put in a large bowl. Stir often until cool, not allowing it to stick too much. When you add the vinaigrette it will stop any minor sticking.
 Cut tomatoes in half or quarters, whichever you prefer.
 Add tomatoes to the vinaigrette and stir well.
 Then add the vinaigrette tomato mixture to the orzo and stir. The oil in the vinaigrette will hopefully stop any sticking, if there was any.
 Then add the feat cheese to the pasta and gently store. You can then serve as is or serve after refrigerating. You can store in the fridge for up to 4 days.


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