Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. 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.
2. 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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