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).