Recipe: KG's Orzo Salad

So...I've been remiss in updating our blog. (I've, actually, got several posts in mind...so, stay tuned...) Therefore, I've decided that at times like this, I could share a "Go-To Recipe" from my arsenal of recipes!

This, is "a Hit," for sure. If no one enjoyed it, it would still be one of my favorites. However, it's been a "Go-To" for quite sometime.

KG's Orzo Salad:

1/4 cup Red Wine Vinegar
2 tbs Fresh Lemon Juice
1 tsp Honey

1/2 cup Olive Oil

6 cups Chicken Broth
1 lb Orzo

2 cups Red & Yellow Teardrop or Grape Tomatoes, halved
1 - 7 oz. package of Crumbled Feta Cheese
1 cup Fresh Basil, chopped
1 cup Fresh Green Onions, chopped
1/2 cup Toasted Pine Nuts

Whisk vinegar, lemon juice and honey in a small bowl. Gradually, whisk in oil. Season vinaigrette with salt & pepper. (Can be made 2 days ahead.) Cover & chill.

Bring broth to boil in heavy, large saucepan. Stir in orzo, reduce heat to medium and cover partially. Boil until tender, but still firm. Drain. Transfer to large tray, tossing frequently until cool.

Pour tomatoes, feta, basil, pine nuts and green onions onto orzo. Add vinaigrette, and toss. Season with salt & pepper. (Can be prepared 2 hours ahead.) Serve at room temperature.


NOTE: All future recipes will be identified as, "KG's" unless, otherwise stated.