Orzo salad with fresh apricots, pistachios and ginger oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Orzo; (a scant 1 1/3 cups) |
| 1 | cup | Fresh apricots; (about 4), peeled |
| ; and diced or 4 | ||
| ; ounces dried | ||
| ; apricots, julienned | ||
| 1 | teaspoon | Chopped fresh coriander |
| ¼ | teaspoon | Ground coriander |
| ⅓ | cup | Thinly sliced scallions |
| ⅓ | cup | Sliced toasted almonds |
| 4 | tablespoons | Ginger oil |
| 1 | Squeeze half lemon | |
| Salt and freshly ground pepper | ||
Directions
Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper.
Squeeze the fresh lemon juice on the salad and mix.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 843 Calories (kcal); 4g Total Fat; (3% calories from fat); 29g Protein; 170g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9364 Converted by MM_Buster v2.0n.