Orzo and Vegetable confetti salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 qt. water1 tsp salt1 ½ cups (11 oz/345 g) orzo5 TBS. extra virgin olive oil1 tsp. grated lemon zest1/3 cup fresh lemon juiceSalt and freshly ground pepper1 (5 oz.) pkg. long grain & wild rice with seasonings1 (3 oz.) pkg. slivered almonds1 large yellow pepper (diced small)½ purple onion (diced small)½ cup craisins¼ cup finely chopped fresh basil or 1.5 TBS dried2 TBS. finely chopped fresh parsley or 1 TBS dried
1. In a large pot over high heat, bring the water to a boil. Add the 1 tsp. salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 TBS. of the olive oil. Cover and cool completely in the refrigerator, 1-24 hours.
2. Prepare the long grain and wild rice according to package directions. Let cool.
3. In a large bowl, whisk together the remaining 4 TBS. olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, craisins, basil, parsley, rice and orzo. Toss to mix well.
4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user MLAMEIR.
2. Prepare the long grain and wild rice according to package directions. Let cool.
3. In a large bowl, whisk together the remaining 4 TBS. olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, craisins, basil, parsley, rice and orzo. Toss to mix well.
4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user MLAMEIR.
Nutritional Info Amount Per Serving
- Calories: 322.8
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 478.0 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 3.0 g
- Protein: 7.5 g
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