Orzo with Garbanzo Beans, Red Onion, Basil and Mint

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Orzo with Garbanzo beans, Red Onion, Basil and Mint Serves 6 4 cups reduced-sodium chicken broth or water 1 ½ cups orzo 1 (15 ounce) can garbanzo beans, drained and rinsed 1 ½ cups mixed red and yellow teardrop tomatoes or grape tomatoes, halved ¾ cup finely chopped red onion ½ cup chopped fresh basil ¼ cup fresh mint ¾ cup red wine vinaigrette Salt and freshly ground black pepper Bring the broth to a boil in large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, 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; you may not need all ¾ cup. Season the salad to taste with salt and pepper, and serve at room temperature. Red Wine Vinaigrette - Makes 1 ¾ cups ½ cup red wine vinegar ¼ cup fresh lemon juice 2 teaspoon honey 2 teaspoon salt ¾ 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. Giada’s Family Dinners by Giada De Laurentiis pg. 59 .

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Subject Index Boldface denotes illustration or figure N-acetyl-S-allylcysteine (also called in oil-macerated garlic supplements, 239 allyl mercapturic acid) platelet aggregation effect of, 270, 272 in urine following consumption of stability toward heat, 191 garlic, 81 stereochemistry of addition reactions at C=C bond, 190 carbophilic, 196, 197, 205, 223 at sulfoxide sulfur, 190, 191 thiophilic, 205 A. keratitis (Acanthamoeba keratitis), garlic ajoene (AllS(O)CH2CH=CHSSAll) and, 253 antibiotic activity, 246, 399–401 alembic, 62, 64 B. subtilis, 399 S-alk(en)ylcysteine sulfoxides, 141, 142 E. coli, 399 in alliums, amounts and kinds, 396–398 H. pylori, 249, 399 biosynthesis, 168–171 K. pneumoniae, 399 in Brassica oleracea, 170 M. phlei, 400 derivatization of, 144 M. smegmatis, 400 γ-glutamyl derivatives of, 165-171 P. aeruginosa, 399 in Leucocoryne, 172 S. aureus, 400 in mushrooms, 172 anticancer activity in Petiveria alliacea, 172 basal cell carcinoma treatment, 258, in Scorodocarpus borneensis (wood 259, 260 garlic), 172 leukemia treatment, 262 in Tulbaghia violacea (society garlic), 172 mechanism of, 262 allelopathy, 26, 299, 300 antifungal activity, 248, 319, 400, 401 allicin (AllS(O)SAll) antithrombotic activity, 190, 270, 272 ajoene from, 172 antiviral activity, 253, 254 allergy to, 288 cholesterol lowering and, 269 analysis of, discovery of, 190 by DART, 158, 159 formation from allicin, 70, 172, 191, 192 by LC-MS, from garlic and ramp, monomethyl and dimethyl analogs, 193 145–147 name, derivation of, 190 by SFC, from garlic, 165 434 Subject Index 435 antibiotic activity of, 69, 72, 244, 318, thioacrolein from, 155 319, 399–401 3-vinyl-4H-1,2-dithiin and 2-vinyl- E.
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