Orzo Salad Season 3
SERVES 5
INGREDIENTS
- 3 cups water
- Salt to taste
- 1 1/2 cup orzo
- 1/4 cup chopped dried apricots
- 1 handful of flat parsley leaves
- 1/2 lemon, juices
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 3 chopped scallions, white parts only
- 1/4 cup toasted pine nuts
- Bibb lettuce leaves (2-3 heads), washed
- 1 clove garlic
GET COOKIN'
- In a small saucepan, bring water to a boil, and then add the salt and the orzo. Cook for 8-10 minutes or until soft. Drain in a colander and rinse with cold water until cool. Place orzo into a small mixing bowl.
- Meanwhile, in a food processor, add the apricots, parsley, lemon juice, garlic, ½ the olive oil, and vinegar. Season with salt and pepper, and pulse, leaving the mixture with a little texture.
- Add the mixture and the orzo and sprinkle in your pine nuts and scallions. Add extra virgin olive oil, pine nuts, salt and pepper, and mix together.
- Discard any brown Bibb leaves. Mound orzo salad into a bowl and pile Bibb leaves alongside so that your guests can fill the center of each Bibb leaf with a large spoonful of orzo salad. Makes approximately 10 lettuce wraps