Saffron orzo salad
0
- Prep Time25 mins
- Total Time25 mins
- Makes8 Servings
Ingredients
450-g pkg orzo pasta, about 2 cups
1 cup frozen peas
3 tbsp olive oil
240-ml bottle clam juice
zest and juice of 1 lemon
6 garlic cloves, minced
3 tbsp chopped fresh rosemary
1 tsp saffron threads
1/2 tsp salt
1/4 tsp hot red-chili flakes
4 medium tomatoes, seeded and chopped
1 cup chopped roasted red peppers
2 green onions, thinly sliced
Instructions
Boil a large pot of water. When water is boiling, add orzo. Cook following package directions until al dente, about 8 min. Add peas for the last 2 min of cooking. Drain an d rinse with cold water. Drain well and cool completely, then pour into a large bowl. Stir in oil.
Add clam juice, zest, garlic, rosemary, saffron, salt and chili flakes. Bring to a boil over medium. Simmer for 5 min to infuse flavour. Set aside to cool. When clam juice mixture has cooled completely, pour over orzo. Cut tomatoes in half crosswise, then squeeze out seeds. Coarsely chop. Stir into orzo along with peppers and onions and lemon juice. Taste and add more salt, if needed.
Nutrition (per serving)
Calories 282, Protein 9g, Carbohydrates 48g, Fat 6g, Fibre 4g, Sodium 338mg.
Kitchen Tip:
Salad will keep well at room temperature for two hours before serving.