Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings

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.


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