Wednesday, August 08, 2007

Orzo with Tomatoes, Feta, and Green Onions

What I am discovering is that feta cheese travels very well. It is excellent for lunches (and in my case, dinners). It goes nicely in all kinds of salads and recipes. This week I made Orzo with Tomatoes, Feta, and Green Onions, from a column Giada de Laurentiis did for Epicurious.

It has been very very yummy. However, the extra dressing did not last (somehow it solidified...) so I had to make some more for yesterday's meals. I used some beautiful multi-colored heirloom tomatoes from Trader Joe's and fat-free feta, and it was really good. I would make this again.

Orzo with Tomatoes, Feta, and Green Onions

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups chicken broth (Note: I just boiled it in water!)
1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved
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

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.)

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.

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.

Yield: 8 servings

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