Wednesday, May 11, 2005

zucchini and orzo salad with basil

This delicious and simple salad was served at an Herb Festival we attended several years ago. It is so GOOD!

4 Med. Zucchini, coarsely grated
1# Orzo
3 med. garlic cloves
2 T. Salt
ground black pepper
8 C. chicken broth
2 C. (packed) fresh basil
½ C. Olive Oil
¼ C. fresh lemon juice
1 C. imported Kalamata olives
Basil sprigs
Drain Zucchini in colander. Sprinkle with 1 T. salt. Let drain 30min. Stir or shake twice. Squeeze dry. Transfer to large bowl. Fluff with hands to separate.Basil & olive oil in processor 1 minute, drop garlic in and blend. Add Zucchini to basil mix.Bring chicken broth to boil in medium saucepan. Stir in 1 T. salt and orzo, return to boil. Simmer 10-15 min. 'til orzo is tender. Drain. Stir all together and cool to room temp.Just before serving, stir in lemon juice (and zest if desired) Season with pepper. Garnish with olives and basil sprigs.

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