Monday, July 1, 2013

Orzo Salad

Family, friends and food – what a winning combination!  This weekend was filled with all 3 so I would say it was nearly perfect. 

Our family gathered to celebrate a birthday and anniversaries.  We also met some new friends for school and for camp.  Food was an integral part of all gatherings.  At a family dinner, we ate this orzo salad (my family is very generous with their willingness to taste test).  David fired up the Big Green Egg and made some BBQ chicken; we also had edamame salad and Butterfinger ice cream pie.  At our camp get together, Leslie brought a black bean, corn and feta dip with green onions in place of cilantro (a new friend with great taste!) and with it, we drank some lemon mint tea.

Hope your weekend was fulfilling too!

Orzo Salad
1.      4 cups chicken broth
2.      1 ½ cups orzo
3.      1 (15-ounce) can garbanzo beans, drained and rinsed
4.      1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
5.      3/4 cup finely chopped red onion
6.      1/2 cup chopped fresh basil leaves
7.      Fresh mozzarella, cubed into bite size pieces
8.      About 3/4 cup Red Wine Vinaigrette, recipe follows
9.      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, mozzarella and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:
1.      1/2 cup red wine vinegar
2.      1/4 cup fresh lemon juice
3.      2 teaspoons honey
4.      2 teaspoons salt
5.      3/4 teaspoon freshly ground black pepper
6.      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.

Or try adding other ingredients like cucumbers, feta instead of mozzarella, prosciutto or grilled chicken.  Customize to your tastes!!


Weekend Cowgirl said...

Cowboy and I will enjoy this- if I can get to grocery maybe even this weekend!

The Baker's Mann said...

Hope you were able to try the salad - - and that you and Cowboy enjoyed it!!!