Ballistic Racers team members sure know how to put on a great lunch barbecue! This recipe shared by Amber, was a hit at our tournament barbecue, with lots of people going back for seconds. Very fresh and light, the perfect thing for a hot day! Thanks Amber, for sharing.
Recipe courtesy Giada De Laurentis (some modifications by Amber)
4 cups chicken broth
1 1/2 cups orzo
1 (15-oz) can garbanzo beans, drained & rinsed
1 cup red & yellow teardrop or grape tomatoes, halved. You can use more if you like.
3/4 cup chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2/3 cup Red Wine Vinaigrette, recipe follows
salt & freshly ground black pepper
Pour the broth into a heavy saucepan. Cover the pan and bring to 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 mins. 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 & pepper and serve at room temp.
Vinaigrette (note: this recipe makes EXTRA vinaigrette, so only use it to taste on the orzo.)
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
1 teaspoons salt
3/4 teaspoon black pepper
1 cup extra virgin olive oil
Mix the vinegar, lemon juice, honey, salt, & pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt & pepper if desired. Yield 1 3/4 cups.