Whole Wheat Orzo Salad With Broccoli Pine Nut Pesto Recipes

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WHOLE-WHEAT ORZO SALAD WITH BROCCOLI-PINE NUT PESTO



Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto image

Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

Fine-grained sea salt
1 1/2 cups whole-wheat orzo
5 cups broccoli florets and thinly sliced stems
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche
1 ripe avocado, peeled, pitted, and sliced

Steps:

  • Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.
  • Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
  • Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
  • Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.

WHOLE WHEAT ORZO SALAD



Whole Wheat Orzo Salad image

In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies - and it's good for a crowd. - Mya Zeronis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
1 can (15 ounces) cannellini beans, rinsed and drained
3 medium tomatoes, finely chopped
1 English cucumber, finely chopped
2 cups crumbled feta cheese
1-1/4 cups pitted Greek olives (about 6 ounces), chopped
1 medium sweet yellow pepper, finely chopped
1 medium green pepper, finely chopped
1 cup fresh mint leaves, chopped
1/2 medium red onion, finely chopped
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon grated lemon zest
3 garlic cloves, minced
1/2 teaspoon pepper

Steps:

  • Cook orzo according to package directions. Drain orzo; rinse with cold water., Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.

Nutrition Facts : Calories 411 calories, Fat 17g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 740mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 13g fiber), Protein 14g protein.

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