Ingredients
4 cups low-sodium chicken broth
1 1/2 cups orzo
1 (15-oz) can white kidney beans
1 tomato, chopped and seeded
1/2 cup fresh basil, chopped
good quality feta cheese, to taste
Vinaigrette:
3 Tablespoons extra virgin olive oil
1 Tablespoon Sherry vinegar
juice of 1 lime
2 teaspoons honey
1 teaspoon sea salt
ground black pepper, to taste
Preparation
Pour broth in a large saucepan. Cover and bring to a boil. Stir in orzo and reduce heat to maintain a simmer. Cover partially and cook until tender, exactly 11 minutes. Drain well. Transfer orzo to a large wide bowl and toss until cools slightly. Set orzo aside to cool completely. Meanwhile, whisk vinaigrette with a fork in a small bowl. Toss with remaining ingredients, except feta cheese, which is added just before serving so it does not melt. Season with salt and pepper to taste. Serve at room temperature on a warmed plate.
