Way back at the beginning of the summer I had started this post and never finished it, so here it is in it's unfinished glory (ha)...
What a lovely weekend we had! The highlight was the Memorial Day Pig Roast we went to at Sarah & Tom's! YUM! I took the salad below (doubled though). It's from Giada's new cookbook. Frances took some of the leftovers in her lunch today so I know it was a hit with her! I used some fresh mint from our garden but our basil is too little to start picking from it yet. I did the garbanzos the night before in the crockpot (about 4 hours on high in 6 cups of water - salt to taste after cooking). Very easy and tasty dish!
Orzo Salad
Recipe courtesy Giada De Laurentiis
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
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
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.
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.
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
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.
Yield: 1 3/4 cups
Episode#: EI1F01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved