Orzo Salad With Dried Apricots And Pistachios Recipes

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ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  • Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS



Olive Oil Granola With Dried Apricots and Pistachios image

The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won't want to run out.

Provided by Melissa Clark

Categories     breakfast, main course

Time 45m

Yield About 9 cups

Number Of Ingredients 13

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
  • Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams

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

not set

Provided by BigOven Cooks

Categories     Salad

Time 30m

Yield 1

Number Of Ingredients 12

1 ts Chopped fresh coriander
4 tb Ginger oil
8 oz Orzo; (a scant 1 1/3 cups)
1/3 c Sliced toasted almonds
Salt
; ounces dried
1 Squeeze half lemon
1/4 ts Ground coriander
1 c Fresh apricots; (about 4),
; apricots, julienned
1/3 c Thinly sliced scallions
; and diced or 4

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. Yield: 6 servings Per serving: 843 Calories (kcal); 4g Total Fat; (3% calories from fat); 29g Protein; 170g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11 1/2 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.

Nutrition Facts : Calories 370 calories, Fat 24.1804670203381 g, Carbohydrate 12.5015506371615 g, Cholesterol 0 mg, Fiber 5.73067009598097 g, Protein 10.368544140336 g, SaturatedFat 1.85206880155798 g, ServingSize 1 1 Serving (385g), Sodium 6.49565039078409 mg, Sugar 6.77088054118057 g, TransFat 1.1472854009532 g

ORZO SALAD WITH DRIED APRICOTS AND PISTACHIOS



ORZO SALAD WITH DRIED APRICOTS AND PISTACHIOS image

Categories     Pasta

Number Of Ingredients 1

see magazine

Steps:

  • see magazine

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 FRUIT SALAD



Orzo Fruit Salad image

Make and share this Orzo Fruit Salad recipe from Food.com.

Provided by jbrock609

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup uncooked orzo pasta
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix
1/3 cup sour cream
1 (20 ounce) can crushed pineapple, undrained
2 (11 ounce) cans mandarin oranges, drained
2 cups miniature marshmallows
1 cup canned sliced peach, drained and chopped
1/2 cup maraschino cherry, drained and quartered
1 (8 ounce) carton frozen whipped topping, thawed

Steps:

  • Cook orzo according to package directions. Drain and rinse in cold water; set aside.
  • In a large bowl, combine the pudding mix, sour cream and pineapple. Stir in pudding mixture. Stir in the oranges, marshmallows, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. cover and refrigerate for 2 hours or until chilled.

PISTACHIO CRANBERRY ORZO



Pistachio Cranberry Orzo image

"This recipe was originally an entree with chicken and linguini," notes Barbara Spitzer of Lodi, California. "I keep changing the ingredients to go with whatever else I'm serving for dinner, but my husband prefers this recipe."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/3 cup uncooked orzo pasta
1 shallot, finely chopped
2 teaspoons olive oil
2 teaspoons butter
1/4 cup pistachios, chopped
1/4 cup dried cranberries
1/4 cup heavy whipping cream
1/4 cup chicken broth
3 tablespoons Marsala wine or additional chicken broth
Dash salt and pepper

Steps:

  • Cook orzo according to package directions. Meanwhile, in a nonstick skillet, saute shallot in oil and butter for 1 minute. Add the pistachios; saute for 1-2 minutes or until lightly browned. , Stir in the cranberries, cream, broth and wine. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper.

Nutrition Facts : Calories 422 calories, Fat 19g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 241mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 3g fiber), Protein 9g protein.

EASY MEDITERRANEAN ORZO SALAD



Easy Mediterranean Orzo Salad image

This salad is an incorporation of a variety of Mediterranean ingredients with a light lemon sauce to bind it all together. Feel free to substitute ingredients for a more customized salad. Due to many ingredients I've listed having a naturally salty flavor, I've refrained from the addition of salt.

Provided by thedailygourmet

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 8

½ cup uncooked orzo pasta
1 ½ teaspoons lemon-infused olive oil
¼ cup sliced black olives
¼ cup marinated artichoke hearts, drained and chopped
¼ cup canned chickpeas
¼ cup roasted red peppers, drained and chopped
2 tablespoons toasted pine nuts
2 tablespoons ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
  • Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 25 g, Cholesterol 4.2 mg, Fat 7 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 255.6 mg, Sugar 1.7 g

CURRIED LENTIL, WILD RICE AND ORZO SALAD



Curried Lentil, Wild Rice and Orzo Salad image

A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.

Provided by Carrie Ann

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup wild rice
2/3 cup green lentil
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/4 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 pinch cinnamon (a pinch is 1/16 of a teaspoon)
1 pinch clove
1 pinch cayenne pepper
1/3 cup oil

Steps:

  • Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
  • Add the lentils and boil for 20 minutes.
  • Add the orzo and boil for about 5 minutes, or until just tender.
  • Drain well and transfer to a large bowl.
  • Add the currants and onions and set aside.
  • Dressing: Whisk all ingredients together in a small bowl.
  • Pour over the rice mixture and toss gently.
  • Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
  • Sprinkle on the almonds just before serving.

Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11

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