Orzo Pilaf Salad with Fresh Citrus
ORZO PILAF SALAD WITH FRESH CITRUS by Left-Brain Marilyn
Orzo is pasta shaped like a largish grain of rice. It is particularly good when lightly browned before being cooked in broth or water. Here with citrus, it’s a bit different than everyday pasta salads, and quite delicious. Serve it with barbecued kebabs, chops, steaks and especially seafood.
Serves 8 to 10 as a side dish
2 tbsp (30 mL) olive oil
2 cups (130g) orzo pasta
1 large clove garlic, minced
2 cups (500 mL) chicken broth
1 cup (250 mL) orange juice
1/4 to 1/2 tsp (1-3g) salt
Two pinches of cayenne pepper
1 large orange
10 – 15 black olives, preferably Kalamata
1/2 cup (65g) crumbled feta cheese
1/4 cup (22 g) snipped chives or thinly-sliced green onions
1/2 to 1 lemon
- Heat oil in a large saucepan over medium heat until hot. Stir in dry orzo, sauté, stirring frequently for 5 to 7 minutes or until about half of grains are golden. Stir in garlic; cook 1 minute.
- Add broth, orange juice, salt (lesser amount if broth is salted) and cayenne. Bring to a boil, reduce heat so mixture gently bubbles. Cook, uncovered, for 10 to 15 minutes, stirring occasionally, or until orzo is tender and broth is absorbed. Cool until room temperature.
- Section orange by removing outer rind with a chef’s knife. Holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind. Cut sections crosswise into three or 4 pieces.
- Pit olives; cut into pieces. When orzo is cool, stir in olives, cheese and chives; turn into serving dish. Refrigerate, covered, if not serving right away; salad keeps well for 2 to 3 days.
- When ready to serve, squeeze a half lemon over the salad and toss. Taste and add more lemon juice if needed. Garnish with additional chives.
