Thursday, August 09, 2007
Orzo and Zucchini Salad with Garlic and Basil
John's mom gave us whole-wheat orzo! I've never had orzo before, but I really like it. Here's a summertime recipe adapted from Martha. I take this and put in all ingredients to taste. I suggest you do the same!
coarse salt (I used regular sea salt)
freshly ground black pepper
1 cup orzo
1 tablespoon plus 1 teaspoon olive oil (just eyeball it)
2 medium zucchini, quartered lengthwise and thinly sliced, or as much as you'd like
one garlic clove, finely minced (I used more)
1/2 cup fresh basil leaves, torn (The amount I use varies with how much the girls pick...)
1-2 tablespoons white wine vinegar (I don't have any, and splashed white vinegar and white cooking wine on in equal amount, to taste, and I think I use quite a bit more than 1-2 tablespoons.)
* I also add green onion tops or minced chive tops in it, to taste.
1. In a medium pot of boiling salted water, cook orzo until al dente, according to package directions. Drain well. Spread on a rimmed baking sheet to cool completely.
2. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, about 4-6 minutes. Don't overcook! The crunch of crisp-tender zucchini is much more pleasant than the soggy droop of overcooked slices.
3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, cooking wine, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to one day; bring to room temperature before serving. (That's probably proper, but I've enjoyed it warm, lukewarm, and cold, and cold might be my favorite.)
Gobbled by Abigail on 8/09/2007