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Wednesday, April 13, 2011

Orzo Salad


Sometimes when I am up to my elbows in dishes with whining voices crying, "When will it be ready????" I think why why why did I think this could be done in an hour.  On this day I decided to make pasta e fagioli, vegetable panini and orzo salad for lunch.

yummm...that day and the next and the next

Finally lunch was ready and devoured.  Everything tasted great.  Orzo being the stand out of the meal.

orzo with garbanzo beans, red onion, basil, mint and pine nuts
from Giada De Laurentiis
Giada's Family Dinner
adapted

4 cups vegetable broth
16 oz orzo
1 15 oz can organic garbanzo beans, drained and rinsed
1 1/2 cup organic cherry tomatoes cut in forth
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
1/2 cup toasted pine nuts
3/4 cup red wine vinaigrette ( recipe follows)
sea salt and freshly ground pepper to taste

~ bring broth to boil in large pot over high heat
~ stir in the orzo partially cover
~ stirring frequently about 7 min. orzo should be tender with a firm bite
~ drain orzo and reserve broth for soup (that is what I did)
~ transfer orzo to large bowl and toss to cool
~ allow to cool completely
~ add beans, tomatoes,onion, basil, mint, pine nuts and enough vinaigrette to coat
~ season with salt and pepper
~ serve at room temperature

If I had more time, I would have made the garbanzo beans in the pressure cooker.  Freshly cooked beans have more of a bit and just taste better.

from the garden: basil and mint

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