While searching for a side dish to go with the beer can hens I came across this in my Google Reader from Apple A Day. I LOVE orzo and was very excited to try it. I’m so glad I did. It was wonderful! I made a few small tweaks – they are in parenthesis.
4C. Chicken Broth (I used vegetable broth b/c my vegetarian brother was dining with us)
1 1/2C. Orzo
1 (15-ounce) Can Garbanzo Beans, drained and rinsed
1 1/2C. Grape Tomatoes, halved
3/4C. Chopped Red Onion (I used green onions b/c I prefer the milder flavor)
1/2C. Chopped Fresh Basil Leaves
1/4C. Chopped Fresh Mint Leaves (did not use)
3/4C. Vinaigrette dressing (I used an olive oil basil vinaigrette)
S&P to taste
Bring broth to a boil in a large pot. Add the orzo and cook according to package directions. Drain, rinse with cool water and transfer to a large bowl.
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 refrigerate to let the flavors come together. Remove a few minutes before serving.
Husband Rating – 3 out of 5 – “Good, but not quite my thing.”