Orzo with Garbanzo Beans, Red Onion, Basil and Mint

A perfect recipe for having the girls over for a casual lunch or dinner.  Rather then opening a can of garbanzo beans, I opted to pressure cook dried beans.  The difference is amazing – give it a try.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

from Giada's Family Dinners

by Giada De Laurentiis

adapted

4  cups reduced-sodium chicken broth or water

1½  cups orzo

1  (15-ounce) can garbanzo beans, drained and rinsed or see below for pressure recipe

1½  cups organic grape tomatoes, halved

¾  cup finely chopped red onion

½  cup chopped fresh basil

¼  cup chopped fresh mint

¾  cup red wine vinaigrette

Salt and freshly ground black pepper

~ bring the broth to a boil in a large, heavy saucepan over high heat

~ stir in the orzo

~ cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes

~ drain the orzo through a strainer

~ transfer the orzo to a large, wide bowl and toss until the orzo cools slightly

~ set aside to cool completely

~ toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat; you may not need all ¾ cup

~ season the salad to taste with salt and pepper, and serve at room temperature

Pressure Cooked Garbanzo Beans

1 cup dried garbanzo beans

4 cups water

1t vegetable oil

~ add all ingredients to pressure cooker

~ secure lid and bring to high pressure

~ cook 30 to 40 minutes

~ quick release by putting cooker into sink and cool with cold water

Yes Christie, the pressure cooked garbanzo beans have a totally different flavor and texture.  They are firm and have more of a crunch but not really a crunch - they are not mushy and the flavor is not obstructed with the can salted preservative sauce.  I now try to pressure cook all of my beans.  Little time and amazing results in fact if you are a fan of Top Chef you are familiar with Michael Voltaggio, he is recently said, “I’m obsessed. I’m cooking all my sauces in it, I’m cooking seeds and nuts, pretty much anything I can put in there. You get such clean flavor so fast.”  Try it you'll like it...

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