Friday, November 25, 2011

Chinese Orzo Vegetable Salad

I've had this recipe forever and never bothered to try it. I made it tonight. Super easy-peasy. I skipped the celery because I didn't want any, and that's that. Good choice all-around. I liked this. It would make a great lunch. I would make this again.

orzo

Chinese Orzo Vegetable Salad
CLBB

Salad:
1 1/2 cups orzo
2 quarts boiling water
1 tablespoon dark sesame oil
2 cups asparagus, sliced on the diagonal
1 cup chopped red bell pepper
1 cup canned baby corn, cut in half
1/2 cup chopped celery
3 scallions, thinly sliced

Dressing:
3 tablespoons rice vinegar
3 tablespoons soy sauce, low sodium
1 teaspoon chili paste
1 tablespoon grated ginger root
2 cloves garlic, minced

1. Cook the orzo in a large pot of boiling water for 10 to 12 minutes, until al dente, sitrring frequently. Drain the orzo in a colander with small holes or with a strainer, rinse with cold water, and transfer to a serving bowl. Toss the orzo with the sesame oil and set aside.

2. Blanch the asparagus in boiling water to cover for 3 minutes, until just tender, then briefly submerge in cold water to help maintain their bright green color. Add the bell peppers, baby corns, celery, scallions, and asparagus to the orzo.

3. Whisk together all of the dressing ingredients in a separate bowl and pour it over the orzo and vegetables. Gently toss to coat everything evenly with the dressing and serve.

Servings: 6

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