Whole Wheat Orzo Salad With Broccoli Pine Nut Pesto Food

WHOLE-WHEAT ORZO SALAD WITH BROCCOLI-PINE NUT PESTO

Steps:

• Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.
• Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
• Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
• Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.

WHOLE WHEAT ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain orzo; rinse with cold water., Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.

ORZO, PINE NUT, AND FETA SALAD

Steps:

• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

HERBED ORZO WITH PINE NUTS

Steps:

• Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
• Taste to see if you would prefer salt and pepper or a more lemony taste.
• Tip:.
• f using dried herbs reduce the amount to 1 Teaspoon each.

ORZO AND BROCCOLI SALAD (NO MAYO)

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
• Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
• Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.