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Orzo with Garbanzo Beans, Goat Cheese, and Oregano

I made this for my supper club this month. The theme was color. Everyone drew a color and a course. I got white (or off-white) and carb. I was planning on making something totally different, but came across this recipe the day I went grocery shopping. I’m glad I made it! I couldn’t find fresh oregano, so I used dried. It was wonderful, and was great leftover too.

Orzo with Garbanzo Beans, Goat Cheese, and Oregano

Orzo with Garbanzo Beans, Goat Cheese, and Oregano
Bon Appétit June 2008
Amy Finley

4 servings

1 ½ cups orzo (about 9 ounces)
¼ cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
1 5-ounce log soft fresh goat cheese, crumbled (about 1 cup)

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.

MacGourmet Rating: 5 Stars

One Comment

  • Brandon W

    I made an orzo pasta salad this weekend. Mine had elm oyster and shitake mushrooms, along with asparagus in a creamy onion sauce. It turned out pretty good, people at the party I went to also seemed to like it.

    Someone called it “rice” and I corrected them and called it Orzo, then everyone made fun of me for being a food snob and continued to call it rice. Sometimes I hate people.

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