Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories550 kcal (27%)
Total Fat41.8 g (60%)
Carbs37 g (14%)
Sugars8.3 g (9%)
Protein9.1 g (18%)
Sodium1649.9 mg (82%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 cupschicken broth
1 ½ cupsorzo
1 x 15 ouncecan garbanzo beans
drained and rinsed
1 ½ cupsred and yellow teardrop tomatoes
or grape tomatoes, halved
¾ cupred onion
finely chopped
½ cupfresh basil leaves
chopped
¼ cupfresh mint leaves
chopped
salt
freshly ground black pepper
½ cupred wine vinegar
¼ cupfresh lemon juice
2 teaspoonshoney
2 teaspoonssalt
¾ teaspoonblack pepper
freshly ground
1 cupextra-virgin olive oil
Instructions
Step 1
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.
Step 2
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.
Step 3
Red Wine Vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
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