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Orzo Salad With Fragrant Sesame Dressing The Frog Commissary Cookbook Thanks to Jayne for this cookbook and all its recipes Yield: 8 servings Fragrant Sesame Dressing 1 tsp. salt 3/4 cup corn oil 1/4 cup sesame oil 1/2 cup rice vinegar or cider vinegar 2 Tbsp. rice wine or dry sherry 1/2 tsp. grated orange rind 1 tsp. soy sauce 2 Tbsp. thinly sliced scallions 1 tsp. minced ginger 1/2 tsp. minced garlic 1/2 tsp. crushed red pepper flakes 1 tsp. pepper 1 Tbsp. sugar 2 Tbsp. minced fresh coriander or parsley Salad 1 lb. uncooked orzo 1 Tbsp. sesame oil 3 cups julienned or shredded carrots 2 cups raisins 1 cup unsalted sunflower seeds or pine nuts, lightly toasted Fragrant Sesame Dressing Combine all the ingredients by hand or in a food processor and set aside. Salad Cook the orzo in rapidly boiling salted water until tender - about 7 to 10 minutes or according to package instructions. Refresh under cold water, drain well, and let rest 2 to 3 minutes to finish draining. Toss with the sesame oil. Cool completely. Combine with the carrots, raisins, sunflower seeds, and dressing. Variations and Notes Substitute rice for the orzo, but the orzo is better. Add other blanched vegetables, if desired. The dressing would also be good on chicken and oriental vegetables. This salad will keep quite well for several days in the refrigerator, although if you make it in advance, add the carrots and sunflower seeds only just before serving, so they will be crunchy. |
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