Friday, September 19, 2008

Orzo with Tomatoes, Feta, and Green Onions

as well as CSA tomatoes

  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • 6 cups chicken broth
  • 1 pound orzo (or riso)
  • 2 cups red and yellow teardrop or grape tomatoes, halved (or 2 large tomatoes, diced)
  • 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 cup chopped fresh basil
  • 1 cup chopped green onions
  • 1/2 cup pine nuts, toasted

  1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

  2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

  3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Liz's Rating: 8/10
Tim's Rating: 8/10


Stephanie said...

Looks so fresh! Yum! I just gave you an excellence award:)

Erin said...

mmm, looks awesome!

I remember you asking for pho recipes. I just came across this one and thought you might like to try! It probably is cheaper at a restaurant though...

Maria said...

looks like a great salad! I love feta!

Anonymous said...

Yum! My husband has been asking me to make an orzo dish lately. I think I found the one! :)

Melissa said...

I've just given you an award! Go check it out on my blog. This looks great by the way!

VeggieGirl said...

What a gorgeous orzo dish!

Maria said...

I left you an award on our blog!!