CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
8 |
oz |
Orzo; (a scant 1 1/3 cups) |
1 |
c |
Fresh apricots; (about 4), peeled |
|
|
; and diced or 4 |
|
|
; ounces dried |
|
|
; apricots, julienned |
1 |
ts |
Chopped fresh coriander |
1/4 |
ts |
Ground coriander |
1/3 |
c |
Thinly sliced scallions |
1/3 |
c |
Sliced toasted almonds |
4 |
tb |
Ginger oil |
1 |
|
Squeeze half lemon |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Bring a medium-size pot of salted water to a boil over high heat. Add orzo
and cook about 10 minutes or until al dente. Drain immediately and rinse
with cold water.
Place the orzo in a bowl and combine with the fresh apricots, fresh and
ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of
the ginger oil, until the pasta is just moist. Season with salt and pepper.
Squeeze the fresh lemon juice on the salad and mix.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 843 Calories (kcal); 4g Total Fat; (3% calories from fat); 29g
Protein; 170g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9364
Converted by MM_Buster v2.0n.
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