Bon Appetit/April 2006

Orzo with Tomatoes, Feta, and Green Onions
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
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 1 7-ounce package feta cheese, cut into 1/2-inch cubes 9about 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.
2 Bring broth to boil in heavy large saucepan. Stir in orzo, reduce heat to medium, and cover partially; 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. Add pine nuts; toss. Serve at room temperature.

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