Sunday, July 05, 2009

orzo salad

Andy's favorite

1/4 cup mustard (use honey or brown or dijon)
1/2 cup olive oil
1/3 cup vinegar (use combination of balsamic and seasoned rice)
1 tablespoon soy sauce

Stir in:
1 small onion minced
1 big or two regular cans of black beans, rinsed and drained
1 regular can of chick peas, rinsed and drained
1 cup of frozen corn (use white super sweet if available)
1 regular can of small black olives, drained

While the above marinates, prepare:
1 napa cabbage chopped
1 pound orzo
Cook orzo, drain, do not rinse, toss hot with chopped cabbage to wilt it.

Pour marinated mixture over orzo and cabbage and toss.
Slice up 8-10 sundried tomatoes drained of oil and scatter on top.
Use lots of fresh ground black pepper.
Is best at room temperature.

This is the basic recipe. At times I add:
Roasted asparagus
Roasted peppers
Chopped fresh tomatoes

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