Friday, January 7, 2011

Curry Orzo Salad

This spiced up whole grain salad can be served hot or cold.


1 cup dry whole wheat orzo (2.5 cups cooked)
2 cups chopped cauliflower florets
1 cup chopped carrots
1 cup chicken or vegetable broth
1 teaspoon olive oil
½ to ¾ teaspoon curry powder
¼ teaspoon garlic powder
2 tablespoons golden raisins
chopped cashews (optional, for garnish)


Cook orzo according to package directions (basically just boil one quart of water, add the orzo and simmer for about 10-15 minutes until tender), drain when done, Meanwhile add the broth, carrots and cauliflower to a large sauce pan, cover and simmer on medium heat until the veggies are slightly tender, about 5 minutes. Add the cooked orzo to the pan with the veggies, stir in the olive oil, garlic powder, curry powder and raisins and heat for another 3-5 minutes. Serve warm or chilled topped with crushed cashews as a garnish.

Makes 5 cups, 10 servings

Serving Size: ½ cup Calories 80 Protein 3 g Carb 16 g Fiber 4 g Sugars 3 g Fat 1 g saturated fat 0 g Sodium 108 mg


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