| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Wild rice |
| 6 |
c |
Water |
| 1 |
ts |
Salt |
| 6 |
tb |
Walnut oil* or extra-virgin olive oil |
| 1 |
lb |
Orzo; (rice-shaped pasta) |
| 3 |
tb |
Fresh lemon juice plus additional to |
|
|
; taste |
| 2/3 |
c |
Finely chopped scallion |
| 1 |
c |
Chopped toasted walnuts |
INSTRUCTIONS
*available at specialty foods shops
In a large saucepan combine rice with water and salt and simmer, covered,
until tender, 40 to 45 minutes. Drain rice well and transfer to a large
bowl. Toss rice with 2 tablespoons oil.
In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo
under cold water and drain well. To rice mixture add orzo with remaining 4
tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste
and toss well. Mixture may be prepared up to this point 1 day ahead and
chilled, covered.
Just before serving, stir in scallion and walnuts and season with
additional lemon juice and salt and pepper.
Serve mixture at room temperature.
Makes about 12 cups.
Gourmet September 1994
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