Best Toasted Orzo Salad Yellow And Red Pear Tomatoes With Chardonnay Vinegar Recipes

Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 15

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
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

Steps:

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.
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

Toasted Orzo Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 cups orzo
Kosher salt
One 3-inch strip lemon zest
1 cup quartered grape tomatoes, optional
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup chopped fresh parsley leaves
2 tablespoons small capers, rinsed and drained
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Recipe image

Provided by á-170456

Number Of Ingredients 10

1/4 cup Olive oil
1/2 cup Finely-chopped red onion
2 Shallots finely sliced
3 cups Orzo pasta divided
3 1/2 cups Chicken stock
3 Plum tomatoes, yellow and red finely diced
1/4 cup Coarsely-chopped parsley
1/4 cup Chardonnay vinegar
Salt to taste
Freshly-ground black pepper to taste

Steps:

Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.