The Briggs' Orzo Salad

ORZO SALAD

4 cups chicken broth
1 ½ cups orzo
1/2 can garbanzo or cannellini beans, drained and rinsed
1 ½ cups red and yellow teardrop tomatoes or grape tomatoes, halved
¾ cup finely chopped red onion (or green onion)
½ cup fresh basil leaves
¼ cup fresh mint leaves
¾ cup Red Wine Vinaigrette (recipe below)
Salt and pepper

Directions:
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.



RED WINE VINAIGRETTE (makes 1 ¾ cups)
½ cup red wine vinegar
¼ cup fresh lemon juice
2 tsp honey
2 tsp salt
¾ tsp fresh 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.

Courtesy of Will and Melissa Briggs