Orzo With Tomatoes, Feta, And Green Onions
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Red Wine Vinegar2 tbsps
Lemon Juice (fresh)1 tsp
Honey1 cup
Olive Oil6 cups
Chicken Broth450 g
Orzo1 cup
Basil (chopped fresh)1 cup
Green Onion (chopped)1 cup
Pine Nut (toasted)Directions:
1
Let stand at room temperature
2
) Add pine nuts; toss
3
Whisk vinegar, lemon juice, and honey in small bowl
4
Gradually whisk in oil
5
Season vinaigrette with salt and pepper
6
(Can be made 2 days ahead
7
Cover and chill
8
) Bring broth to boil in large heavy saucepan
9
Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally
10
Drain
11
Transfer to large wide bowl, tossing frequently until cool
12
Mix tomatoes, feta, basil, and green onions into orzo
13
Add vinaigrette; toss to coat
14
Season with salt and pepper
15
(Can be made 2 hours ahead
16
Serve at room temperature
17
Whisk vinegar, lemon juice, and honey in small bowl
18
Gradually whisk in oil
19
Season vinaigrette with salt and pepper
20
(Can be made 2 days ahead
21
Cover and chill
22
) Bring broth to boil in large heavy saucepan
23
Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally
24
Drain
25
Transfer to large wide bowl, tossing frequently until cool
26
Mix tomatoes, feta, basil, and green onions into orzo
27
Add vinaigrette; toss to coat
28
Season with salt and pepper
29
(Can be made 2 hours ahead
30
Let stand at room temperature
31
) Add pine nuts; toss
32
Serve at room temperature