I have been wanting to try orzo for a while, so imagine my thrill when I found whole wheat orzo this weekend?
I wanted to do an end of summer, summery salad, and I found one I liked, adapted it to fit my pantry items, and threw together a colorful, refreshing mix!
It tasted much better once it set for a while and all the flavors blended together. We preferred it chilled, although it is good at room temperature, too.
Not only was the whole wheat pasta a healthy element, but the bright veggies made it so fresh, and the garbanzos gave it added protein to make well rounded nutritionally.
The great thing about this is it would be great for picnics and gatherings, because it needs no refrigeration. This is definitely a keeper.
adapted from Food Network
- 4 cups chicken broth
- 1 1/2 cups whole wheat orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 large tomato, seeded and diced
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh spinach
- 2 tbsp dried basil
- 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, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette
1/4 cup red wine vinegar
juice of one lime
2 teaspoons honey
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Mix the vinegar, lime juice, honey, salt, and pepper, adding oil, mixing to incorporate.