Ingredients
4 c
chicken stock
1 1/2 c
orzo pasta
1 can(s)
(15oz.) garbanzo beans
1 1/2 c
grape, cherry, or teardrop tomatoes (halved)
3/4 c
finely chopped red onion
1/2 c
chopped fresh basil
1/4 c
chopped fresh parsley or mint
3/4 c
vinaigrette (recipe follows)
salt and pepper to taste
crumbled feta cheese (optional)
VINAIGRETTE DRESSING:
1/2 c
rice wine vinegar
1/4 c
fresh lemon juice
2 tsp
salt
1 c
extra virgin olive oil
Description
Jenn
Spark Recipes
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