Chilledorzowithgrapes Recipes

ORZO, GRAPE AND PISTACHIO SALAD

Steps:

• Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
• Warm the oil and nuts together, be careful not to boil.
• Saute garlic in a little olive oil.
• Prepare orzo from package instructions.
• When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta.
• Add lemon juice to taste.
• Mix in sauteed garlic.
• Add grapes, and half the basil.
• Chill for several hours, or overnight.
• Before serving, add rest of basil, salt and pepper to taste, and the rest of the pistachios.

CHILLED GRAPE SOUP

Steps:

• Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
• Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
• Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
• Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
• Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.

CHILLED ORZO WITH GRAPES

Steps:

• Cook orzo according to package directions.
• Drain and rinse under running cold water; set aside.
• Spray a 10" nonstick skillet with nonstick spray; set over medium heat; add pistachios and garlic: cook, stirring constantly, until garlic is lightly browned, about 1 minute, remove from heat.
• Add orzo, grapes and dressing stir to combine.
• Transfer to a bowl; refrigerate, covered, until ready to serve.