Thursday, July 17, 2008


Orzo salad- courtesy of Giada De Laurentiis (and Jen Wasko)
4 cup veg broth
1.5 cups orzo
1 15 oz. can of garbanzo beans drained
1.5 cups grape tomatoes halved - 1 dry pint
3/4 cup chopped red onion- 1 small
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
3/4 cup red wine vinegrette
salt and pepper

Bring broth to a boil then stir in orzo. Cover partially and cook about 7 min until orzo is tender but still firm to the bite stirring freq. Drain in a strainer. transfer to a wide bowl and toss until it cools slightly. Set aside to cool completely.
Toss orzo with beans, tomatoes, onion, basil, mint and enough vinegrette to coat. Season to taste with salt and pepper

1/2 cup red wine vineger
1/4 cup fresh lemon juice
2 teaspoons honey(my non vegan indulgence- but you can use agave or sugar i'm sure)
2 teaspoons salt
3/4 teaspoons ground pepper
1 cup EVOO

Mix vinegar, lemon juice, honey, salt, and pepper in blender. With running add oil to emulsify. Season with s&p to taste.
This makes about 1 3/4 cups. I used half for the salad!!!

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