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March 11, 2006 | Episode 10

Sweet and Savory Orzo Salad
You can serve this vegetarian salad either warm or at room temperature.
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Sweet and Savory Orzo Salad


  • Hands-On Time: 25 minutes
    Total Time: 30 minutes
    Makes 6 to 8 servings
  • 2 tablespoons olive oil
    1 large yellow onion, cut into 1/4-inch-thick slices
    1 1/2 teaspoons kosher salt
    1/4 teaspoon black pepper
    1 1-pound box orzo
    1/3 cup dried cranberries
    1/3 cup dried apricots, chopped
    1/4 cup pistachios, finely chopped
    1/4 cup chopped fresh flat-leaf parsley leaves

Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon of the salt and the pepper and cook, stirring occasionally, for 25 minutes.

Meanwhile, bring a large pot of water to a boil. Add the remaining salt and the orzo and cook according to the package directions.

Place the cranberries and apricots in a small saucepan. Add enough water to cover and bring to a boil. Remove from heat and let stand for 5 minutes.

Drain the orzo and transfer it to a serving dish.

Drain the dried fruit, discarding the soaking liquid. Add the fruit to the orzo along with the onions and pistachios and toss. Sprinkle with the parsley.

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