Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped red onion
2		Shallots - finely sliced
3 cups	711ml	Orzo pasta - divided
3 1/2 cups	829ml	Chicken stock
3		Plum tomatoes, yellow and red - finely diced
1/4 cup	36g / 1.3oz	Coarsely-chopped parsley
1/4 cup	59ml	Chardonnay vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed.

Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A20) - from the TV - FOOD NETWORK

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