Giada Orzo Recipes

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Orzo Salad

Prep: 0 10min0

Total: 0 40min0

Yield: 6 servings

Servings:

Nutrition Facts :

Ingredients:

  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • About 3/4 cup Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

Instruction:

  1. 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.
  2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  3. 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.
  4. Yield: 1 3/4 cups

Giada’s Orzo Salad

Pair with Dutton Estate Sauvignon Blanc, Kylie’s Cuvée

Prep:

Total: 00:00:00

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cup finely chopped fresh basil leaves
  • 1/4 cup finely chopped fresh mint leaves
  • 3/4 cup finely chopped red onion
  • 3/4 cup approximately, Red Wine Vinaigrette, recipes follows
  • salt and freshly ground black pepper
  • Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 tsps honey
  • 2 tsps salt
  • 3/4 tsp freshly ground black pepper
  • 1 cup extra-virgin olive oil

Preparation

Pour the broth into a large heavy saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in th orzo. Cover partially and cook until the orzo is tender but still firm, 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, mint, and enough vinaigrette to coat. Season to taste with salt and pepper. Serve at room temperature.

Red Wine Vinaigrette:

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.

*recipe courtesy of Giada De Laurentiis

Prep:

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Nutrition Facts :

Prep:

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Nutrition Facts :

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

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