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Submitted by: Pam Hoover Lot # 2262
- 1/4 c red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 c olive oil
- 6 c chicken broth
- 1 lb orzo
- 2 c cherry tomatoes
- 7 oz pkg feta cheese cut into 1/2 inch cubes (about 1 1/2 c)
- 1 c fresh basil chopped
- 1/2 c pine nuts toasted
Servings:
Units:
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Submitted by: Pam Hoover Lot # 2262
Servings:
Units:
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Instructions
- Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
- Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.
