I'm lucky to be friends with a bunch of great gals who love good food. Last night we gathered to celebrate a birthday, and had a fabulous meal. It was kind of Mediterranean-themed: hummus/olive/pita plate, fresh tomato mozzarella basil "salad", with veggie and chicken kebabs. My friend Christy made a fantastic orzo salad - recipe attached. I adore orzo salads. They are so quick and easy, and I haven't eaten one yet that I didn't like! Oh, and for dessert we had a homemade ice cream cake with homemade caramel sauce and spanish peanuts. Yum.
(Giada's) Orzo Salad
Yield: 6 servings
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the 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.
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.
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon 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 the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
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