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| Orzo Salad with Fragrant Sesame Dressing |
You can also add other blanched vegetables and cubed cooked chicken to this dish.
Ingredients
Sesame dressing:
1 teaspoon salt
3/4 cup corn oil
1/4 cup dark [toasted] sesame oil
1/2 cup rice vinegar or cider vinegar
1/2 teaspoon orange zest, grated
1 teaspoon soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh cilantro or parsley, minced
Salad:
1 pound uncooked orzo
1 tablespoon dark [toasted] sesame oil
3 cups carrots, shredded
2 cups raisins
1 cup pine nuts, lightly toasted
Method
Dressing
Combine all the dressing ingredients by hand or in a food processor and set aside.
Salad
Cook orzo in rapidly boiling salted water until tender, 7 to 10 minutes or according to the
package instructions. Refresh under cold water; drain well and let rest to finish draining, about 2
to 3 minutes. Toss with sesame oil. Cool completely. Combine the pasta with the carrots, raisins,
pine nuts,
and dressing. If you're making it in advance, add the carrots and pine nuts just before serving to
keep them crunchy.
Serve at room temperature.
This salad keeps for several days in the refrigerator, which is good, because it makes a lot.
Ingredients
Sesame dressing:
1 teaspoon salt
3/4 cup corn oil
1/4 cup dark [toasted] sesame oil
1/2 cup rice vinegar or cider vinegar
1/2 teaspoon orange zest, grated
1 teaspoon soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh cilantro or parsley, minced
Salad:
1 pound uncooked orzo
1 tablespoon dark [toasted] sesame oil
3 cups carrots, shredded
2 cups raisins
1 cup pine nuts, lightly toasted
Method
Dressing
Combine all the dressing ingredients by hand or in a food processor and set aside.
Salad
Cook orzo in rapidly boiling salted water until tender, 7 to 10 minutes or according to the
package instructions. Refresh under cold water; drain well and let rest to finish draining, about 2
to 3 minutes. Toss with sesame oil. Cool completely. Combine the pasta with the carrots, raisins,
pine nuts,
and dressing. If you're making it in advance, add the carrots and pine nuts just before serving to
keep them crunchy.
Serve at room temperature.
This salad keeps for several days in the refrigerator, which is good, because it makes a lot.