Friday, January 11, 2008

Orzo with Tomaotes, Feta, and Green Onions

This healthy salad recipe is from Giada De Laurentiis. And there aren't that much change that you need to make. And it goes great with grilled meats.

The chicken stock taste can be overpowering, so cut it with some water.

Here are some things you can add to it. Green, yellow or red peppers. Black olives. Any kind of bean you like, pinto, black etc. You can also add some vegetables to it, such as carrots, peas, beets etc.

To the sauce, I add some garlic and some Parmesan. I also use a little bit more lemon as the orzo really absorbs it. But I don't add it to the dressing. After orzo cooks toss it with the dressing before adding the rest of the ingredients. At this point taste to see if you would like to add more lemon.
If so, you can add the lemon juice directly to make it a sharper taste.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Ingredients:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Directions:
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.)

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.

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.

Makes 8 servings.

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