Wild Rice And Orzo With Toasted Walnuts
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
40
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes
2
Drain rice well and transfer to a large bowl
3
Toss rice with 2 tablespoons oil
4
In a saucepan of boiling salted water cook orzo until al dente
5
Rinse orzo under cold water and drain well
6
To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well
7
Mixture may be prepared up to this point 1 day ahead and chilled, covered
8
Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper
9
Serve mixture at room temperature
10
In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes
11
Drain rice well and transfer to a large bowl
12
Toss rice with 2 tablespoons oil
13
In a saucepan of boiling salted water cook orzo until al dente
14
Rinse orzo under cold water and drain well
15
To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well
16
Mixture may be prepared up to this point 1 day ahead and chilled, covered
17
Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper
18
Serve mixture at room temperature