Author: story of a kitchen (adapted from Giada De Laurentiis: https://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-salad-recipe-1944175)
Recipe type: salad
Prep time:
Cook time:
Total time:
Ingredients
5 cups chicken or vegetable broth
1 box orzo (12 ounces is what I think the original recipe says, but I use a 16 ounce box.)
1 15-ounce can of garbanzo beans
2 pints fresh grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves (I feel this amount mint overpowers other flavors and I partially replace some mint with more basil.)
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey (replace with maple syrup if wanting vegan)
1 teaspoon salt
½ teaspoon black pepper
½ cup extra-virgin olive oil
Instructions
Heat the broth in a large saucepan. Bring to boil with cover on. Stir in the orzo. Crack lid and cook until orzo is tender but firm. Stir frequently while cooking, about 7 minutes.
Strain orzo; keep strained broth for soups. (Note: It will look starchy and maybe even thicken up a little -- still ok for soup.)
Transfer orzo to a large bowl and toss to cool. Set aside to cool completely. (You can pour a little oil on it to keep from sticking together.)
Meanwhile, prepare the vinaigrette: Mix vinegar, lemon juice, honey, salt, and pepper in a blender, then add in oil with machine running. Or add all vinaigrette ingredients in a jar with a tight lid and shake vigorously. Add more salt and pepper to taste, if needed.
Toss the cooled orzo with garbanzo beans, tomatoes, red onion, herbs, and vinaigrette. Serve at room temperature or slightly chilled. Keeps for days in the fridge.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/orzo-salad-recipe/