Orzo Salad

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.

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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.

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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
Red Wine Vinaigrette
  • 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

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Source: via Minoo


Instructions

Orzo-Salad-2Pour 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.

Orzo-Salad-4Rinse can beans thoroughly to remove excess sodium.
Orzo-Salad-5Combine the orzo with the beans, tomatoes, onion, basil and mint in a large bowl.
Orzo-Salad-10To 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.

Orzo-Salad-11Toss the salad with enough vinaigrette to coat.

Serve at room temperature.

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