Orzo with Tomatoes, Feta, and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup(s) red wine vinegar |
2 tablespoon(s) fresh lemon juice |
1 teaspoon(s) honey |
1/2 cup(s) olive oil |
6 cup(s) chicken broth |
1 pound(s) orzo uncooked |
2 cup(s) red and yellow teardrop or grape tomatoes halved |
1 (7 oz.) package(s) feta cheese cut into 1/2-inch cubes (approx. 1 1/2 cups) |
1 cup(s) chopped fresh basil |
1 cup(s) chopped green onions |
1/2 cup(s) pine nuts toasted |
Directions:
1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
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