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Ingredients

• 3 c chicken broth
• 1 cup orzo
• 1/4 c red wine vinegar
• salt and pepper
• 2 (6 oz) cans olive oil packed tuna, drained and oil reserved
• 1 (15 oz) can chickpeas, drained
• 1 cup grape tomatoes, sliced in half
• 1 yellow or red bell pepper, diced
• half a red onion, finely diced
• 1/2 cup fresh basil, chopped
• 1/2 c crumbled feta cheese

Description

Not A Huge Fan Of Some Of RR's Recipes, But I Do Love Her Magazine, It's Full Of Good Ideas. This One Is Fabulous As A Light Lunch Or Main Dish. From The April '07 Issue Of Everyday W/ Rachael Ray.

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