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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Not a huge fan of some of RR's recipes, but I do love her magazine, it's full of good ideas. This one is fabulous as a light lunch or main dish. From the April '07 issue of Everyday w/ Rachael Ray. Ingredients:
3 c chicken broth |
1 cup orzo |
1/4 c red wine vinegar |
salt and pepper |
2 (6 oz) cans olive oil packed tuna, drained and oil reserved |
1 (15 oz) can chickpeas, drained |
1 cup grape tomatoes, sliced in half |
1 yellow or red bell pepper, diced |
half a red onion, finely diced |
1/2 cup fresh basil, chopped |
1/2 c crumbled feta cheese |
Directions:
1. Bring the broth to a boil in a saucepan and add the orzo.
2. Cook until al dente, then drain and cool slightly.
3. In a large bowl, season the vinegar with salt and pepper and mix until the salt dissolves.
4. Whisk in the reserved oil from the tuna, then add the orzo and toss to mix.
5. Add the chickpeas, tomatoes, peppers, onion, and basil to the orzo mixture.
6. Break up the tuna and add that and the feta to the salad, then serve.
7. Also good with a light drizzle of balsamic vinegar.
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