You will need: 4 cups chicken broth



Download 28 Kb.
Date02.01.2018
Size28 Kb.
ORZO SALAD
YOU WILL NEED:
4 CUPS CHICKEN BROTH

1-1/2CUPS ORZO

1 (15 OUNCE) CAN OF GARBANZO BEANS, DRAINED AND RINSED

1-1/2CUPS RED AND YELLOW TEARDROP TOMATOES OR GRAPE TOMATOES, HALVED

3/4CUP FINELY CHOPPED RED ONION

1/2CUP CHOPPED FRESH BASIL LEAVES

1/4CUP CHOPPED FRESH MINT LEAVES

ABOUT 3/4CUP RED WINE VIAIGRETTE, RECIPE FOLLOWS

SALT AND FRESHLY GROUND PEPPER

RED WINE VINAIGRETTE:


YOU WILL NEED:
1/2CUP RED WINE VINEGAR

1/4CUP FRESH LEMON JUICE

2 TSP HONEY

2 TSP SALT

3/4TSP FRESHLY GROUND BLACK PEPPER

1 CUP EXTRA VIRGIN OLIVE OIL

MIX THE VINEGAR, LEMON JUICE, HONEY, SALT AND PEPPER IN A BLENDER. WITH THE MACHINE RUNNING, GRADUALLY BLEND IN THE OIL. SEASON WITH MORE SALT AND PEPPER IF DESIRED.

MAKE THE VINAIGRETTE AND SET ASIDE.


POUR BROTH INTO A HEAVY SAUCEPAN. COVER THE PAN AND BRING THE BROTH TO A BOIL OVER HIGH HEAT. STIR IN ORZO. COVER PARTIALLY AND COOK UNTIL THE ORZO IS TENDER, BUT STILL FIRM TO THE BITE, STIRRING FREQUENTLY, 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.
WHEN COOL, TOSS THE ORZO WITH THE BEANS, TOMATOES, ONION, BASIL, MINT AND ENOUGH VINAIGRETTE TO COAT. SEASON THE SALAD, TO TASTE, WITH SALT AND PEPPER, AND SERVE AT ROOM TEMPERATURE.
RECIPE FROM THE FOOD NETWORK COURTESY OF GIADIA DE LAURENTIS

NEXT WEEK’S RECIPE: SEARED SCALLOPS WITH CORN


Share with your friends:


The database is protected by copyright ©dentisty.org 2019
send message

    Main page