| 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 | t | Chopped fresh coriander |
| 1/4 | t | Ground coriander |
| 1/3 | c | Thinly sliced scallions |
| 1/3 | c | Sliced toasted almonds |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 644
Calories From Fat: 214
Total Fat: 25.6g
Cholesterol: 0mg
Sodium: 317.6mg
Potassium: 2391.4mg
Carbohydrates: 102.1g
Fiber: 18.7g
Sugar: 76.8g
Protein: 16.9g