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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I love this recipe. Ingredients:
4 cups vegetable broth (or other) |
1 1/2 cups orzo pasta |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 1/2 cups cherry tomatoes, halved |
3/4 cup finely chopped red onion |
1/2 cup chopped basil leaves |
1/4 cup fresh mint leaves |
1/2 cup red wine vinegar |
1/4 cup lemon juice |
2 teaspoons honey |
2 teaspoons salt |
3/4 teaspoon fresh ground pepper |
1 cup extra virgin olive oil |
Directions:
1. Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a 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.
2. Drain orzo through a strainer. Transfer orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
3. Toss the orzo with the beans, tomatoes, onion, basil, mint; set aside.
4. 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.
5. Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.
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