Name: Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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.

On Tonight

Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil

Categories: