Orzo with Garbanzo Beans, Goat Cheese and Basil
Quick and easy, this recipe is handy for weeknights.
Fresh herbs add exceptional flavor and are rich in nutrients. Since ancient times they’ve been used for their health benefits. Now science is discovering their unique antioxidants, essential oils, phytochemical and other nutrients that help our bodies fight germs, toxins and boost our immune system.
Herbs are easy to grow even without a garden; put a pot of two in a sunny window.
As a general rule, I use three times as much fresh herbs as dried.
Variations:
- Replace orzo with other short whole-what pasta (penne, fusilli etc)
- Use feta or shredded Parmesan instead of goat chase
- Use other herbs ( such as mint, cilantro, parsley) instead of basil
- Use asparagus or green beans instead of broccoli
- Add cooked shrimp or leftover chicken (chopped)
Ingredients
- 1 cup whole-wheat orzo
- 3 cups broccoli chopped into bite-size pieces
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 1 garlic clove minced
- 1 15-ounce can garbanzo beans rinsed, drained, chickpeas
- 1/4 cup chopped fresh oregano
- 1/4 cup fresh goat cheese crumbled
- 1/4 cup black olives quartered (optional)
- Salt and pepper to taste
Adjust servings: servings
Units:
Instructions
- Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
- Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
- Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
- Season to taste with salt and pepper.
- Gently add crumbled goat cheese and olives (if using).
- Serve orzo salad warm or at room temperature.
Recipe Notes
Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg
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