Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil

Ingredients

• 8 ounces (a scant 1 1/3 cups) orzo
• 1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned
• 1 teaspoon chopped fresh coriander
• 1/4 teaspoon ground coriander
• 1/3 cup thinly sliced scallions
• 1/3 cup sliced toasted almonds
• 4 tablespoons ginger oil
• squeeze of 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.