1 cup orzo pasta or Israeli couscous
2 cups vegetable broth
1/2 tsp olive oil,
1 tsp grapeseed oil
1 cup strawberries
2 cups arugula
1 cup walnuts
1/2 cup spring onions, chopped
1/2 medium sized red onion, finely chopped
1 oz basil & cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
sea salt to taste
In 5 qt roaster, heat 1 tsp grapeseed oil over medium high heat. Add the orzo and stir about 1 minute, until the orzo is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15-20 minutes, or until the orzo has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. (Another method I've used occasionally to rapidly cool the couscous if it's a little too creamy is to spread the hot orzo on a cookie tray in a thin layer, uncovered, for about 15-20 minutes). Once cooled, stir in the remaining 1 Tsp oil to coat and separate the grains. I use a wooden spoon to gently break up the grains in a serving bowl.
In a serving dish, combine the orzo with walnuts, spring onions, red onion, basil, cilantro, lemon zest and shallots. Add lemon juice and strawberries, arugula & adjust seasoning with the sea salt to taste.
Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in. Serve with Fennel vinaigrette
Fennel Vinaigrette
Ingredients
4T. extra-virgin olive oil
Fennel fronds chopped finely
3 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
2 tablespoons fresh lemon juice
1 garlic clove minced & smashed with knife
Salt and freshly ground pepper
whisk together & serve
2 cups vegetable broth
1/2 tsp olive oil,
1 tsp grapeseed oil
1 cup strawberries
2 cups arugula
1 cup walnuts
1/2 cup spring onions, chopped
1/2 medium sized red onion, finely chopped
1 oz basil & cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
sea salt to taste
In 5 qt roaster, heat 1 tsp grapeseed oil over medium high heat. Add the orzo and stir about 1 minute, until the orzo is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15-20 minutes, or until the orzo has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. (Another method I've used occasionally to rapidly cool the couscous if it's a little too creamy is to spread the hot orzo on a cookie tray in a thin layer, uncovered, for about 15-20 minutes). Once cooled, stir in the remaining 1 Tsp oil to coat and separate the grains. I use a wooden spoon to gently break up the grains in a serving bowl.
In a serving dish, combine the orzo with walnuts, spring onions, red onion, basil, cilantro, lemon zest and shallots. Add lemon juice and strawberries, arugula & adjust seasoning with the sea salt to taste.
Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in. Serve with Fennel vinaigrette
Fennel Vinaigrette
Ingredients
4T. extra-virgin olive oil
Fennel fronds chopped finely
3 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
2 tablespoons fresh lemon juice
1 garlic clove minced & smashed with knife
Salt and freshly ground pepper
whisk together & serve
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