Food Friday

While Giada (as in the Food Networks Giada De Laurentiis for those of you that are not on a first name basis with her like I am!ha!) does drive me a little batty with her authentic pronounciation of all thinks Italian/American like spaghetti, mozzerella, and the like, she can make a mean orzo salad. I made this for the Springsteen concert tailgate and the kids have been eating up some of the extras! Great for Spring!

Recipe courtesy Giada De Laurentiis (slightly modified)

Orzo Salad
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion (mom, because I know how much you love green onions, feel free to substitute, I have and it is still delish)
~ palm full of crumbled feta cheese
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves (not entirely necessary for delish factor)
About 3/4 cup Red Wine Vinaigrette, I use store bought

Salt and freshly ground black pepper


Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a 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 minutes. 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 and pepper, and serve at room temperature.