8 servings
Ingredients
- 1/4 c. red wine vinegar
- 2 T. fresh lemon juice
- 1 tsp. honey
- 1/2 c. olive oil
- 6 c. chicken broth
- 1 pound orzo (or riso)
- 2 c. red and yellow teardrop or grape tomatoes, halved
- 1 7-ounce package feta cheese, cut into 1/2 inch cubes (about 1 1/2 cups)
- 1 c. chopped fresh basil
- 1 c. chopped green onions
- 1/2 c. pine nuts, toasted
Directions
- Whisk vinegar, lemon juice, and honey in small bowl
- Gradually whisk in oil
- Season vinaigrette with salt and pepper (Can be made 2 days ahead. Cover and chill.)
- Bring broth to boil in heavy large saucepan.
- Stir in orzo, reduce heat to medium, and cover partially
- Boil until tender but still firm to bite, stirring occasionally
- Drain and transfer to large wide bowl, tossing frequently until cool
- Mix tomatoes, feta, and green onions into orzo
- Add vinaigrette and toss to coat
- Season with salt and pepper
- (Can be made 2 hours ahead. Let stand at room temperature.)
- Add pine nuts and toss
- Serve at room temperature
