Mish-mash. Potpourri. Medley.
Orzo with Garbanzo Beans
Adapted from Bon Appetit via Epicurious
1 1/2 cups Orzo (or 1 regular box)
1/4 C. plus 2 T. Olive Oil
3 T. fresh Lime Juice
1 Garlic clove, minced
1 15-ounce can Garbanzo Beans, rinsed, drained
1 T. Cumin
1 t. Cayenne Pepper
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2 T. fresh Oregano, chopped
4 oz. Goat Cheese, crumbled
Preheat oven to 400 degrees. Toss Garbanzo Beans on making pan with 2 T. olive oil, cumin and cayenne pepper. Bake in oven for 30 minutes or until toasted.
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk remaining olive oil, fresh lemon juice, oregano and minced garlic to blend in large serving bowl. Add cooked garbanzo beans and orzo; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve salad warm or at room temperature.
This time last year: Tuna and White Bean Salad