OK, this is last week’s recipe of the week. But I’ve just got a chance to post it. Not that you’ll know, because you probably aren’t even reading, because you probably don’t even know about this blog. 🙂
But, my goal is, here, to try and post a new recipe every week. I seem to keep falling into the same old, same old hum-drum recipe rut, or worse never knowing what to make and therefore never having the right ingredients on hand when inspiration does strike. So, I’m trying to go back to menu-planning, and I’m trying to find a super-yummy and somewhat healthy new recipe each week.
And, since we are now blogging, why not share them with you (or whoever might be reading…)
This first recipe comes from our favorite bobblehead, Giada De Laurentiis, and you can find the original recipe here:
I’ve modified it only slightly, adding diced rotisserie chicken for protein and yellow and green bell peppers for color and crunch. I’ve also reduced the amount of the red wine vinaigrette made, since the original recipe made two times more than needed, and being the speed-reading skimmer that I am, I missed that until after I wondered why my orzo was swimming in dressing. Totally correctable though, and I thought this was utterly delicious.
Anyway, enough commentary. Enjoy!
Summer Orzo Pasta
4 cups chicken broth
1.5 cups orzo
2 cups diced rotisserie chicken
1 (15 ounce) can garbanzo beans, drained and rinsed
1.5 cups halved grape tomatoes
1 yellow pepper diced
1 green pepper diced
3/4 finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
Red Wine Vinaigrette (below)
Salt and pepper to taste (I didn’t need any extra)
Pour broth into large saucepan and bring to a boil. Stir in orzo and cook about 7 minutes, until al dente. Drain orzo and transfer to a large shallow bowl to cool. Stir occasionally to avoid sticking. When cool, toss with the rest of the ingredients. Serve at room temp or chilled.
Red Wine Vinaigrette
1/4 cup red wine vinegar
2 tbsp. fresh lemon juice
1 tsp. honey
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil
Mix all ingredients, except the oil in a blender. With the machine running, gradually stream in the olive oil.