Spicy Oriental Orzo
"I needed a side dish to go with some wild-caught salmon I'd marinated in a teriyaki sauce, and found some whole-wheat orzo pasta in the pantry. I threw this together, and WOW! Add some braised spinach or kale, a fresh fruit, and what a nutritious dinner you'll serve!"
photo by teresas
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 1 cup orzo pasta
- 3 cups water
- salt
- 4 green onions, chopped
- 2 tablespoons fresh parsley, minced
- 3 tablespoons teriyaki sauce
- 1 tablespoon brown sugar
- 1 teaspoon pickled ginger, minced
- 1 teaspoon dried red pepper flakes, crushed
- 1 tablespoon sesame oil
- 1⁄3 cup salted cashews, chopped
- 3 tablespoons toasted sesame seeds
directions
- Boil orzo pasta in salted water until just done. Drain, rinse, and toss with remaining ingredients in bowl. Serve at room temperature or cold.
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Reviews
-
Wow! This is yummy...I served it at room temperature and I down sized the recipe to serve 2...I sure wish I hadn't done that...I bet this is excellent the next day too...hubby gave it two thumbs up...I served it with recipe #461946 and recipe #504068 what a wonderful dinner we had...thanks for posting the recipe...it's a keeper! =)
RECIPE SUBMITTED BY
<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five! There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper). I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers. I still kind of miss those! I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p>
<p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good. I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there. Sometimes I do my best menu-planning while strolling along the sidewalk!</p>
<p>My married daughter in San Antonio got my cooking gene for sure. We love nothing better than getting in the kitchen together when I visit her, or when she comes home. Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus. She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p>
<p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors. I'm happy to do the appetizers and sides in the INDOOR kitchen!</p>
<p>I love Italy and France, and have many recipes scribbled on napkins from my trips there. I'm in an Italian study group, and the six of us enjoy getting together and trying recipes. My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p>
<p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
