Culinary Inspiration and Artistic Creativity
May 12, 2011
Orzo and Orange Salad
Perfect balance of sweet and salty in this delicious orzo and orange salad.
4-6 as a side dish
1 1/3 cups dry orzo pasta (don't rinse)
3 navel oranges, peeled and sliced
1 tbsp. butter or margarine
1-2 cloves garlic, pressed
2 cups chicken or vegetable broth
1/3 cup orange juice
1/4 tsp. chili pepper flakes (or more)
10 Kalamata olives, sliced (or more)
green onion, thinly sliced
Heat butter in a medium size pot. When it begins to bubble, add dry orzo.
Saute orzo, stirring frequently for about 6-7 minutes, until about half of the grains are golden.
Add garlic and saute for another minute.
Add broth, orange juice and pepper flakes. Bring to a boil, and then reduce the heat until it bubbles gently.
Cook uncovered for 10-15 minutes, until orzo is tender and liquid had been absorbed.
Remove from heat and stir in olives and green onion.
Garnish with orange slices and serve
warm or at room temperature.
Lightly adapted from lcbo
Food & Drink
Early Summer 2011
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No Refined Sugar
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