Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil
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Ingredients
| 8 oz. | orzo | | 1 cup | fresh apricots, peeled and diced or | | 4 oz. | dried apricots, julienned | | 1/4 tsp. | ground coriander | | 1/3 cup | thinly sliced scallions | | 1/3 cup | sliced toasted almonds | | 4 tbsp. | ginger oil | | 1 tsp. | chopped fresh coriander | | 1 | squeeze lemon juice | | Salt and freshly ground pepper |
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Instructions
Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook approximately 10 minutes or until <I>al dente</I>. 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 tbsp. 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.
Author's Comments
Per serving: 843 calories (kcal), 4 grams total fat (3% calories from fat), 29 grams protein, 170 grams carbohydrate, 0 mg. cholesterol, 16 mg. sodium. Food exchanges: 11-1/2 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 1 fat, 0 other carbohydrates.
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