Toasted Orzo Salad Yellow And Red Pear Tomatoes With Chardonnay Vinegar Recipes

TOASTED ORZO SALAD, YELLOW AND RED PEAR TOMATOES WITH CHARDONNAY VINEGAR

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

TOASTED ORZO SALAD

Steps:

• 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
• 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

ORZO SALAD WITH TOMATOES, FETA, AND RED ONION

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
• Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
• Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts; toss. Serve at room temperature.

TOASTED ORZO SALAD AND PEAR TOMATOES W CHARDONNAY VINEGAR RECIPE

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.