Sunday, September 11, 2011

Orzo Salad

I found this recipe on The Girl Who Ate Everything. I've never made orzo before, but it sounded like an interesting salad... the capers, the cranberries, the peppers. I altered one or two things, and it turned out to be delicious. It's definitely one to make again.

Orzo Salad


2 quarts water
2 Tablespoons salt
1 ½ cups (11oz) orzo
5 Tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 pkg. long grain and wild rice with seasonings (*I used Zatarains*)
1 (3 oz.) pkg. slivered almonds (*I toasted the nuts before adding*)
½ large red pepper, diced finely
½ large yellow pepper, diced finely
½ purple onion, diced finely
½ cup craisins (*I plumped up by soaking in warm water, then chopped*)
¼ cup capers (drained)
¼ cup finely chopped fresh basil
2 Tablespoons finely chopped fresh parsley

1. In a large pot over high heat, bring the water to a boil. Add the 2 Tablespoons salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 Tablespoon of the olive oil. Cover and cool completely in the refrigerator.

2. Prepare the long grain and wild rice according to package directions. Let cool.

3. In a large bowl, whisk together the remaining 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, raisins, capers, basil, parsley, rice and orzo. Toss to mix well.

4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.

5. Serve at room temperature (or cold is good too).

1 comment:

  1. looks delicious! I may just have to give it a try