Orzo Salad with Apricots

[hjshorter]

Orzo Salad with Apricots

Serves 6 as Side.

• 
  

For the ginger oil:

• 1 good sized chunk of fresh ginger, thinly sliced
  
• 8 T light olive or vegetable oil
  

For the salad:

• 8 oz orzo
  
• 1 c dried apricots, cut into strips
  
• 2 T cilantro, chopped
  
• 1/4 tsp ground coriander
  
• 1/3 c scallions, thinly sliced
  
• 1/3 c toasted almonds, sliced
  
• 4 T ginger oil
  
• 1/2 lemon
  
• salt and freshly ground pepper
  

In a small saucepan combine ginger and oil. Bring to a simmer and turn the heat off. Let steep for about an hour. Remove ginger, pressing to extract as much oil as possible.

Cook orzo until al dente. Drain and rinse with cold water. Place the orzo in a bowl and combine with apricots, cilantro, coriander, scallions and almonds. Toss with 4-5 tbsp. of the ginger oil, until pasta is just moist. Squeeze fresh lemon on the salad and mix, then salt and pepper to taste. Serve at room temperature.

Keywords: Side, Pasta, Easy

( RG470 )