ORZO AND VEGETABLE CONFETTI SALAD by Wendy Weisenburger
2 quarts water
2 TBSP salt
1 ½ cups (11oz) orzo
5 TBSP extra virgin olive oil
1 tsp grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain and wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
½ large red pepper, diced finely
½ large yellow pepper, diced finely
½ purple onion, diced finely
½ cup craisins
¼ cup capers (drained)
¼ cup finely chopped fresh basil
2 TBSP finely chopped fresh parsley
In a large pot over high heat, bring the water to a boil. Add the 2 Tablespoons salt and the orzo and cook until tender, 5-8 minutes.
Drain the orzo and immediately toss it with 1 Tablespoon of the olive oil. Cover and cool completely in the refrigerator.
Prepare the long grain and wild rice according to package directions. Let cool.
In a large bowl, whisk together the remaining 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste.
Add the almonds, peppers, onion, raisins, capers, basil, parsley, rice and orzo. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
Serve at room temperature (or cold is good too). Serves 6-8
Categories: Sides & Salads Tags: