hours.
For the orzo salad, cook orzo in boiling salted water
r overnight.
To make orzo salad, cook pasta according to directions
hicken is marinating prepare the orzo salad (see below).
When ready
erving.
To make the orzo salad:
Place the ear of
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Cook orzo in boiling salted water for 8 mins. Add peas and zucchini. Cook for 2 mins, until tender. Drain then toss with oil, lemon zest and lemon juice. Season.
Meanwhile, heat a grill pan over high heat. Sprinkle lamb with 1 tbsp cumin. Season. Cook, turning once, for 8 mins for medium, or until cooked to your liking. Cover with foil and let rest for 5 mins.
Combine yogurt and remaining cumin in a bowl. Season. Add mint to orzo mixture. Serve lamb with orzo salad, cumin yogurt and lemon wedges.
ntil required.
Meanwhile, cook orzo in boiling salted water until
rill pan.
meanwhile, cook orzo according to package instrucktions. transfer
n hour.
Make the Orzo Salad:
In a strainer set
Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil.
Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.
>Taste test the resulting salad after letting it sit
Cook the pasta in boiling salted water according to the package directions, drain, rinse in cold water and separate with a fork.
Mix the cucumber, red pepper, onion, garlic, pickled peppers, parsley, cheese, and olives in a bowl.
Mix the lemon juice vigorously with the oil and season it to taste. Toss the salad with the vinaigrette, and leave it for 30 mins to marinate before serving. Serve with crusty bread, garnished with whole pickled peppers.
Mix all ingredients until coated with dressing.
Chill one hour and stir before serving.
(Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
igh heat. Stir in the orzo, and return to a boil
Prepare salad dressing.
Roll the basil
ike rice flour, available at Whole Foods or health food stores. It
re cooked.
Meanwhile, cook orzo, sweet potatoes and carrot in
o a boil for the orzo.
In a strainer placed
ater to a boil. Add orzo and cook until just tender
Cook orzo according to package directions; drain and place in a large bowl.
Add the arugula, bacon, blue cheese, onions and walnuts.
In a blender, combine the first six vinaigrette ingredients; cover and process until blended.
While procession, gradually add oil in a steady stream.
Drizzle over salad; toss to coat.
Serve the salad immediately.