Orzo with Tomatoes, Feta, and Green Onions

Orzo with Tomatoes, Feta, and Green Onions
Photo by Victoria Pearson


  • 2 cups red and yellow teardrop or grape tomatoes
  • 1 7-ounce package feta cheese (about 1 1/2 cups)
  • 1 pound orzo (or riso)
  • 1 cup fresh basil
  • 2 tablespoons fresh lemon juice
  • ¼ cup red wine vinegar
  • 6 cups chicken broth
  • + 4 more ingredients
    • 1 teaspoon honey
    • 1 cup green onions
    • ½ cup olive oil
    • ½ cup pine nuts

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 large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still fir...

View full recipe at Epicurious


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