Orzo With Tomatoes, Basil, And Feta Cheese
- 4 cups low-sodium chicken broth
- 1 1/2 cups orzo
- 1 (15-oz) can white kidney beans
- 1 tomato, chopped and seeded
- 1/2 cup fresh basil, chopped
- good quality feta cheese, to taste
- Vinaigrette:
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Sherry vinegar
- juice of 1 lime
- 2 teaspoons honey
- 1 teaspoon sea salt
- ground black pepper, to taste
- Pour broth in a large saucepan. Cover and bring to a boil. Stir in orzo and reduce heat to maintain a simmer. Cover partially and cook until tender, exactly 11 minutes. Drain well. Transfer orzo to a large wide bowl and toss until cools slightly. Set orzo aside to cool completely. Meanwhile, whisk vinaigrette with a fork in a small bowl. Toss with remaining ingredients, except feta cheese, which is added just before serving so it does not melt. Season with salt and pepper to taste. Serve at room temperature on a warmed plate.
lowsodium, orzo, white kidney beans, tomato, fresh basil, feta cheese, vinaigrette, extra virgin olive oil, sherry vinegar, lime, honey, salt, ground black pepper
Taken from www.epicurious.com/recipes/member/views/orzo-with-tomatoes-basil-and-feta-cheese-1228366 (may not work)