Orzo salad with fresh apricots, pistachios and ginger oil

1 servings

Ingredients

Quantity Ingredient
8 ounces Orzo; (a scant 1 1/3 cups)
1 cup Fresh apricots; (about 4), peeled
; and diced or 4
; ounces dried
; apricots, julienned
1 teaspoon Chopped fresh coriander
¼ teaspoon Ground coriander
⅓ cup Thinly sliced scallions
⅓ cup Sliced toasted almonds
4 tablespoons Ginger oil
1 Squeeze 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.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 843 Calories (kcal); 4g Total Fat; (3% calories from fat); 29g Protein; 170g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9364 Converted by MM_Buster v2.0n.

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