Orzo-grape Salad With Basil And Toasted Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The combo of flavors in this Easter menu idea -sweet, tangy, savory, fresh, nutty- is one that will stick in your guests' heads long after they've hopped on home. Ingredients:
* cooking time is actually chill time |
* please note that it's easy to over-toast the pistachios. take them off the fire right before they're actually done so they don't burn. |
ingredients |
1 lb. orzo pasta, cooked in salted water according to pkg. directions |
1 1/2 c. shelled pistachios, divided |
1/2 c. walnut oil |
2 garlic cloves, pressed or finely minced |
1/3 c. freshly squeezed lemon juice |
2 c. red seedless grapes (smallish ones are best) |
1 1/4 c. chopped fresh basil (a must!), divided |
1/2 tsp. salt, or to taste |
1 tsp freshly ground black pepper, to taste |
Directions:
1. Instructions: 1. First, you'll need to toast 1 cup of pistachios in the walnut oil. To do this, combine 1 C of pistachios and the 1/2 C. walnut oil in a small skillet.
2. 2. Heat together over low heat until pistachios begin to toast a little. Don't let it get too hot, as it'll ruin the flavor of the oil. Stir in the pressed garlic. Cook one minute. Remove from heat.
3. 3. Drain the cooked orzo well, then transfer into a large mixing bowl.
4. 4. Stir in the oil/pistachio/garlic mixture.
5. 5. Stir in the lemon juice. Stir in the grapes and 3/4 C. of the basil.
6. 6. Add salt and pepper.
7. 7. Cover and chill at least 8 hours, best overnight. Taste for seasoning and add a bit more salt and pepper if needed.
8. 8. Garnish each serving with remaining pistachios and basil.
9. A great make ahead Easter menu idea for when you're short on time and want tons of flavor.
10. url:
11. /easter-menu-ideas.html
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