Carrot Orzo Salad Food

COASTAL LIVING CONFETTI ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. Rinse with cold water; drain.
• Combine orzo, carrot, and next 5 ingredients; set aside.
• Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil.
• Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.

ORZO SALAD WITH ROASTED CARROTS AND DILL

Steps:

• Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.
• Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.
• Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.

CARROT ORZO

Steps:

• In food processor, place carrots. Cover; process 15 seconds or until finely chopped.
• In 8-cup microwavable measuring cup, microwave broth and water on High 5 minutes or until very hot.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook chopped carrots and onion in butter 5 minutes, stirring occasionally, until tender. Add pasta and garlic; cook 1 minute. Slowly stir in hot broth mixture, salt and pepper. Cook 15 to 18 minutes, stirring frequently, until liquid is absorbed.
• Stir in 1 cup cheese, the chives and chopped thyme. Garnish with cheese and thyme. Serve immediately.

ORZO SALAD WITH ROASTED CARROTS, CURRANTS, AND PINE NUTS

Steps:

• Cook orzo in plenty of boiling water with 1/2 tsp tumeric added for 8-10 minutes or al dente.
• Drain and set aside to cool.
• Preheat oven to 350F.
• Cut carrots in half lengthwise then slice on the diagonal into 1/2" thick pieces.
• Place in a roasting pan, drizzle with a little oil,sprinkle with spices and toss to coat evenly.
• Roast for 30 minutes, remove and allow to cool.
• Mix orzo,carrots,currants,pinenuts,c8i and vinegar together well.
• Season to taste with salt and pepper.
• Serve hot as an accompaniment or cold as a salad.

CARROT ORZO

Steps:

• Place carrots in processor.
• Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.
• Add orzo and carrots; sauté until orzo is golden, about 5 minutes.
• Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes.
• Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.