It’s a dry heat
I’m visiting my folks in Henderson, just outside of Vegas, where the temperature — at almost 9pm –Â is currently 88.2 degrees. Eesh! Mom says it’s gorgeous out and perfect weather for a walk; I think it sounds like a recipe for a sweat overdose. My preference: A nice sit-down in front of the computer, under the ceiling fan, with a cool bottle of Rolling Rock… ahh.
Even though this heat is nothing surprising given the location and time of year, I still felt like I was walking into a furnace when I stepped off the plane. (It was only 105 then, at 6pm.) Not really feeling like turning on the oven, or even firing up the grill, we made a nice dinner out of a rotisserie chicken from the market, and a bowl full of orzo salad Mom had whipped up from a Giada DeLaurentiis recipe off of the Food Network site. It was the perfect antidote to the heat — crisp, cool, and satisfying without being too much.Â
Giada’s Orzo Salad
4 cups chicken broth
1 1/2 cups orzoÂ
2 cups garbanzo beans, drained and rinsed
1 1/2 cups teardrop or grape tomatoes, halved
3/4 cup chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint (or flat-leaf parsley)
About 3/4 cup Red Wine Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer.
Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat (about half of recipe below). Season the salad, to taste, with salt and pepper, and serve at cool, or at room temperature.
Vinaigrette Dressing
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
