March 11, 2006 | Episode 10
You can serve this vegetarian salad either warm or at room temperature.
Real Simple Television Productions Inc.
Sweet and Savory Orzo Salad
- Hands-On Time:
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
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
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.