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broccoli orzo salad recipe

Written on Tuesday, August 23, 2016 | 10:40:00 AM



Serves : servings 

Ingredients : 
- 1 cup (170 g) orzo
- 2 cups (110 g) broccoli florets, cut into bite-sized pieces
- 1 cup (200 g) chickpeas, cooked or, if canned, drained and rinsed
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground pepper
- ½ cup (65 g) ricotta salata, freshly crumbled

Preparation Method :
1) Bring a large pot of water to a boil. Add the orzo and cook until al dente according to package directions. Drain, set aside and let cool to room temperature.

2) While the water is boiling, steam the broccoli. For cleanup ease, I place a steamer basket on the boiling water pot and add the broccoli while the pasta cooks. Steam until bright green, about 2–3 minutes. Remove and set aside.

3) Toss together the cooled orzo, steamed broccoli and chickpeas. Whisk together the olive oil, lemon juice and a pinch each of salt and pepper and toss with the orzo. Gently fold in the ricotta salata and serve.

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