Orzo with Tomatoes, Feta, and spring onions

Ingredients for Orzo with Tomatoes, Feta, and spring onions

• 60ml red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey

• 120ml olive oil

• 1450ml chicken broth

• 450g orzo (or riso)

• 475ml red and yellow teardrop or grape tomatoes, halved

• 1 200g package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

• 1 cup chopped fresh basil

• 1 cup chopped spring onions

• 80g pine nuts, toasted

How to make Orzo with Tomatoes, Feta, and spring onions

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 firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and spring onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.