Orzo with Tomatoes, Feta, and Green Onions

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


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

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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