4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
Pour the broth/water into a heavy, large saucepan - add salt if using only water. Cover the pan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.
Add remaining ingredients to bowl. Toss evenly until combined. Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.
Serve immediately or cover and refrigerate for up to 3 days.
Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network
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