Orzo Salad Season 3



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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