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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
orzo pasta	1 1/2	1/2		-	-	-	-
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
tomato	1 1/2	1/2		60.3148	13.0347	2.9487	0.6702
red onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
basil leaf	1/2	cup	chopped	-	-	-	-
mint leaf	1/4	cup	chopped	-	-	-	-
c red wine vinaigrette				-	-	-	-
salt				-	-	-	-
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
honey	2	teaspoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
olive oil	1	cup		1909.44	0.0	0.0	216.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.