Ingredients
- 6 cups vegetable broth
- 2 cups whole wheat orzo
- ¼ cup red wine vinegar
- ¼ cup water
- ¼ cup olive oil
- 1 tsp honey
- juice of ½ fresh lemon
- 2 cups red or yellow teardrop tomatoes, halved
- 8 oz feta cheese, crumbled
- 1 cup loosely packed fresh basil, thinly sliced
- 1 bunch scallions, white and green parts finely diced
- ½ cup pine nuts, toasted
Instructions
- Bring broth to a boil in a large pot.
- Stir in orzo, reduced heat to medium, and simmer until tender but firm to bite, about 10 minutes, stirring occasionally.
- Drain orzo and transfer to large bowl, tossing frequently to cool.
- To make dressing, combine vinegar, water, lemon and honey in small bowl, then gradually whisk in olive oil. Season with ground black pepper if desired.
- Mix tomatoes, feta, basil and scallions with orzo.
- Add dressing and toss to coat. Top with toasted pine nuts just before serving.
Find it online: https://drrania.com/recipes/whole-wheat-orzo-salad/