Orzo Salad with Fragrant Sesame Dressing (8)
1 tsp. salt
3/4 c. corn oil
1/4 c. sesame oil
1/2 c. rice or cider vinegar
2 Tbsp. rice wine or sherry
1/2 tsp. grated orange rind
1 tsp. soy sauce
2 Tbsp. thinly sliced scallion
1 tsp. minced gingerroot
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
1 tsp. black pepper
1 Tbsp. sugar
2 Tbsp. minced cilantro
1 lb. orzo
1 Tbsp. sesame oil
3 c. shredded carrot
2 c. raisins
1 c. unsalted sunflower seeds or pine nuts, lightly toasted
Mix first 14 by hand or in processor. Cook orzo. Rinse under cold water. Drain 3 min. Toss with sesame oil and cool completely. Add remaining and dressing. Keeps several days but if made in advance, add carrots and seeds just before serving.
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1 tsp. salt
3/4 c. corn oil
1/4 c. sesame oil
1/2 c. rice or cider vinegar
2 Tbsp. rice wine or sherry
1/2 tsp. grated orange rind
1 tsp. soy sauce
2 Tbsp. thinly sliced scallion
1 tsp. minced gingerroot
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
1 tsp. black pepper
1 Tbsp. sugar
2 Tbsp. minced cilantro
1 lb. orzo
1 Tbsp. sesame oil
3 c. shredded carrot
2 c. raisins
1 c. unsalted sunflower seeds or pine nuts, lightly toasted
Mix first 14 by hand or in processor. Cook orzo. Rinse under cold water. Drain 3 min. Toss with sesame oil and cool completely. Add remaining and dressing. Keeps several days but if made in advance, add carrots and seeds just before serving.
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