I’m glad to be back at the Gilmore Park Church Community Kitchen since the schedule change. This kitchen clashes with the South Arm Seniors Kitchen. I can only make myself available to one. With the South Arm Seniors Kitchen done for the season, I can now attend this kitchen and meet the participants here that I have not seen for a while.
Minoo prepared three recipes for this kitchen; i.e. an Orzo Salad, Crab Puff and a Creamy Rhubarb Dessert. Rhubarb is in season in June.
The first recipe is the Orzo Salad. Orzo is a pasta which resembles rice grain. The Orzo Salad is refreshing and filing. Great for a light lunch.
Ingredients
- 4 cups chicken broth
- 1 1/2 cups orzo
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups chopped tomatoes
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh int leaves
- about 3/4 cup red wine vinaigrette
- salt and freshly ground black pepper
- 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
Source: via Minoo
Instructions
 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. |
 Rinse can beans thoroughly to remove excess sodium. |
 Combine the orzo with the beans, tomatoes, onion, basil and mint in a large bowl. |
 To prepare the vinaigrette, squeeze the lemon juice into a measuring cup.
Add the red wine vinegar, honey and olive oil. Season with the salt and ground black pepper. Stir to mix well. This recipe yields 1 3/4 cups. |
 Toss the salad with enough vinaigrette to coat.
Serve at room temperature. |