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
Whisk vinegar, lemon juice, and honey in small bowl
2
Gradually whisk in oil
3
Season vinaigrette with salt and pepper
4
(Can be made 2 days ahead
5
Cover and chill
6
) Bring broth to boil in large heavy saucepan
7
Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally
8
Drain
9
Transfer to large wide bowl, tossing frequently until cool
10
Mix tomatoes, feta, basil, and green onions into orzo
11
Add vinaigrette; toss to coat
12
Season with salt and pepper
13
(Can be made 2 hours ahead
14
Serve at room temperature
15
Whisk vinegar, lemon juice, and honey in small bowl
16
Gradually whisk in oil
17
Season vinaigrette with salt and pepper
18
(Can be made 2 days ahead
19
Cover and chill
20
) Bring broth to boil in large heavy saucepan
21
Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally
22
Drain
23
Transfer to large wide bowl, tossing frequently until cool
24
Mix tomatoes, feta, basil, and green onions into orzo
25
Add vinaigrette; toss to coat
26
Season with salt and pepper
27
(Can be made 2 hours ahead
28
Let stand at room temperature
29
) Add pine nuts; toss
30
Serve at room temperature
31
Let stand at room temperature
32
) Add pine nuts; toss