I got this recipe from Bon Appetit magazine several years ago. In fact I see that the page I tore from the magazine is rather stained and worn, so I re-typed it for the blog and now I have a fresh clean copy. I made this last nite along with grilled veal chops and a small green salad.
Ingredients
1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced
Method
Cook orzo according to package directions. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
Cactus
2 comments:
Mmmmmmm, my kids love orzo. I'd have to make two bowls, one with sun dried tomatoes and one without. And guess which bowl DH would eat from. . . . yup. He doesn't eat them eeeder. Iss ok, more for meeeeeeee. This sounds yummy ummy, pine nuts, oooOoOOOo.
This recipe looks yummy and I'm definitely going to make it. Every year we go to a holiday party where someone always brings orzo, and I have always planned to make it. Now I have no excuse not to. Thanks so much for sharing yours with us.
Post a Comment