Brian’s Orzo Salad

Serves 6 to 8Orzo salad
Prep time: 5-to-10 minutes;  cooking time:
Ingredients

  • 4 cups chicken stock or broth
  • 2 cups water
  • 3 cups orzo
  • 1 (15 oz.) can garbanzo beans
  • 3 cups red grape tomatoes, cut in half
  • 1 cup red onion, diced
  • ½ cup black olives, pitted and sliced
  • ¼ cup thyme, chopped
  • ¼ cup parsley, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup fresh mint, chopped
  • 1 cup (or just enough to coat salad) Red Wine Dijon Vinaigrette, (recipe below)
  • Salt & Pepper to taste

Directions

  1. Drain and rinse garbanzo beans; set aside.
  2. In large pot over high heat, boil broth and water.
  3. Add orzo; cook 5 to 7 minutes or until tender with little bite.
  4. Drain orzo well; transfer to large bowl; cool.
  5. Add rest of ingredients; toss to combine; season to taste w/Salt & Pepper.
  6. Serve at room temperature or chill in refrigerator for several hours and serve cold.

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Brian’s Red Wine Vinaigrette
Makes about 2 cups
Ingredients

  • ½ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • ½ to 1 tsp. lemon zest
  • 1 tsp.  Dijon mustard
  • 2 Tbsps. honey
  • Salt & Pepper to taste
  • 1 cup extra-virgin olive oil

Directions

  1. Mix ingredients (except oil) in blender; while machine runs, add oil slowly.

 

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