Curried Orzo Salad
POSTED: 2:42 am PDT May 8,
2008
UPDATED: 2:59 am PDT August 21,
2008
Makes 4 servingsThis salad, bursting with ingredients both sweet and savory, boosted by East Indian flavors, is perfect for serving on a steamy summer night. Just add some fruit muffins and a tall pitcher of iced tea, and you’re all set to sit back and enjoy.
8 ounces (about 2 ¼ cups) orzo pasta
¾ cup mango chutney
¼ cup canola oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon sugar
2 cloves garlic, minced
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
1 cup coarsely shredded carrot
1 cup finely chopped apple, such as Braeburn or Gala
1 cup roasted and salted whole cashews
½ cup golden raisins
1/3 cup finely chopped red onion
¼ cup finely chopped fresh mint leaves (see Tip)
Fresh mint leaves for garnishCook the orzo according to package instructions. Drain, rinse in cold water until cool, and drain again.Meanwhile, whisk together the dressing ingredients in a large bowl. Add the orzo and the remaining ingredients and stir until evenly combined.Garnish the servings with mint leaves.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For the pasta
8 ounces (about 2 ¼ cups) orzo pasta
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For the dressing
¾ cup mango chutney
¼ cup canola oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon sugar
2 cloves garlic, minced
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
To complete the recipe
1 cup coarsely shredded carrot
1 cup finely chopped apple, such as Braeburn or Gala
1 cup roasted and salted whole cashews
½ cup golden raisins
1/3 cup finely chopped red onion
¼ cup finely chopped fresh mint leaves (see Tip)
Fresh mint leaves for garnishCook the orzo according to package instructions. Drain, rinse in cold water until cool, and drain again.Meanwhile, whisk together the dressing ingredients in a large bowl. Add the orzo and the remaining ingredients and stir until evenly combined.Garnish the servings with mint leaves.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
