Ingredients:
1 cup orzo, uncooked
1 tablespoon parsley
1 tablespoon basil or dill
1 large tomato, chopped
1/3 cup oil
1/4 cup lemon juice
1/2 tsp. salt
Pepper to taste
Method:
Cook orzo al dente. Drain and rinse. Add parsley, basil/dill.
In a cup, combine oil, lemon juice, and salt and pepper. Stir and pour over salad. Garnish with tomatoes.
Refrigerate before serving.
Posted in Pasta Recipes, Salad Recipes
Ingredients:
Dressing:
1 tsp. salt
3/4 cup oil (note: can half this at least)
1/2 cup rice vinegar
2 tbsp. rice wine or dry sherry
1/2 tsp. grated orange rind
1 tsp. soy sauce
2 tbsp. thinly sliced scallions
1 tsp. minced ginger
1/2 tsp. minced garlic
1/4 tsp. crushed red pepper
1 tsp. pepper
1 tbsp. sugar
2 tbsp. minced fresh coriander or parsley
Salad:
1 lb. uncooked orzo
1/4 cup sesame oil (Chinese dark)
3 cups shredded carrots
2 cups raisins
1 cup unsalted sunflower seeds or pine nuts lightly toasted
Method:
Cook orzo 7-10 minutes. Rinse well. Drain well 2-3 minutes. Toss orzo with sesame oil. Cool completely.
Mix dressing ingredients together in separate bowl.
Combine orzo sesame oil mixture with the remaining salad ingredients. Toss with the dressing.
Refrigerate for 2-3 hours before serving (can also be served at room temperature).
Posted in Pasta Recipes, Salad Recipes
Ingredients:
1-1/3 cups orzo, cooked, drained, and rinsed
1 cup dried apricots, sliced
1/3 cup scallions, thinly sliced, both white and green parts
1 tsp. cilantro, finely chopped
1/4 tsp. ground coriander
1/3 cup almonds, sliced, toasted
4 to 5 tbsp. Ginger Oil (click here for recipe)
Juice of 1/2 lemon
Salt
Pepper
Method:
Mix orzo, apricots, scallions, cilantro, and coriander together.
Add ginger oil and mix well. Add lemon, and salt and pepper. Just before serving, stir in almonds. Serve slightly cold or at room temperature.
This can be made ahead. Just wait until serving to stir in the almonds.
Ingredients:
4 medium-sized beets
1 cup cooked orzo (rice-shaped pasta)
10 small pickles, cut lengthwise, and then sliced
A handful of parsley, chopped
1 tbsp. mustard
2 tbsp. sugar (or to taste)
Method:
Quarter the beets and cook until soft. Peel and cut into small cubes.
Add the rest of the ingredients and mix well. Refrigerate.
Posted in Pasta Recipes, Salad Recipes
