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This recipe comes from Giada’s Family Dinners. I have made this in a variety of different combinations, but when you have beautiful produce like this, I think simpler the better!
Orzo with Tomatoes and Fresh Herbs
4 cups chicken or vegetable stock
1 ½ cups orzo
1 ½ cups mixed tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil
¼ cup chopped fresh mint
¾ cup red wine vinaigrette, see below
Sea salt and freshly ground pepper
Red Wine Vinaigrette
½ cup red wine vinaigrette
¼ cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
¾ teaspoon freshly ground cracked pepper
1 cup extra-virgin olive oil
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.
Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large, wide bowl and toss until orzo cools slightly. Set aside to cool completely.
Toss the orzo with tomatoes, onions, basil, mint and enough vinaigrette to coat; you may not need all of the ¾ cup. Season the salad to taste with salt and pepper, and serve at room temperature.
Peter’s Wine Pick: Bernardus – Sauvignon Blanc