Kendall is my rock-star vegetarian in the house. She is always up for my veggie sandwiches that I pack with spinach, sprouts, and sundried tomatoes. Here she is with Noodles with veggies, grapes and carrots and hummus.
(Aunt Rebecca's) Orzo with Tomatoes, Feta & Green Onions
¼ cup red wine vinegar
2 Tbs. fresh lemon juice
1 tsp honey
½ cup olive oil UPDATE: CAN BE OMITTED!
6 cups vegetable broth
1 lb. orzo UPDATE: USE WHOLE WHEAT ORZO FOR BETTER NUTRITION!
2 cups red & yellow grape tomatoes halved
1- 7oz. package feta cheese cut into 1/2” cubes UPDATE: OMIT FETA FOR VEGAN VERSION
1 cup chopped fresh basil
1 cup chopped green onions
½ cup pine nuts toasted
1 can sweet corn drained
Whisk vinegar, lemon juice, and honey in bowl, gradually whisk in oil. Season with salt & pepper.
Bring broth to a boil in saucepan. Stir in Orzo, reduce heat to medium and cover partially: boil until tender but still firm to bite, stirring occaisionally. Drain. Transfer to a large wide bowl, tossing frequently to cool and separate.
Mix tomatoes, feta, basil, green onions and corn into orzo. Add vinaigrette: toss to coat. Season with salt & pepper. Can be made 2 hours ahead. Let stand at room temperature. Add pine nuts; toss and serve at room temperature.