Orzo Salad With Dried Apricots And Pistachios Recipes

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ORZO WITH DRIED FRUITS AND NUTS



Orzo with Dried Fruits and Nuts image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 12 stuffing portions

Number Of Ingredients 7

2 cups orzo
4 cups chicken broth
1/2 cup dried apricots, plumped in Port wine
6 tablespoons unsalted, butter
1/2 cup sliced almonds
Pinch sugar and cinnamon
Salt and pepper

Steps:

  • Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper.
  • Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL



Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

ORZO SALAD



Orzo Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Pasta     Pepper     Appetizer     Side     Super Bowl     Vegetarian     Lunch     Mozzarella     Arugula     Radicchio     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

1/2 cup pine nuts
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves (2 1/2 ounces)
2 cups chopped radicchio (2 1/2 ounces)

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
  • Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
  • Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
  • Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
  • Season salad with salt, pepper, and additional lemon juice, if desired.

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