Recipe courtesy of Heidi Swanson
Print
Orzo Salad
Total:
19 min
Prep:
10 min
Cook:
9 min
Yield:
6 servings
Level:
Easy
Total:
19 min
Prep:
10 min
Cook:
9 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Fine-grained sea salt
  • 1 1/2 cups / 9 oz / 255 g whole wheat orzo
  • 5 cups / 11 oz / 310 g raw broccoli cut into small florets and stems 
  • 2 cloves garlic, peeled
  • 2/3 cup / 3.5 oz / 100 g pine nuts, toasted (see page 219)
  • 1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese
  • Juice of 1 lemon
  • 1/4 cup / 60 ml extra-virgin olive oil
  • 1/4 cup / 2 oz / 60 g creme fraeche (see page 226)
  • Grated zest of 1 lemon
  • 1 small ripe avocado, peeled, pitted, and sliced

Directions

Bring a large pot of water to boil. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again. In the meantime, cook the broccoli. Bring 3/4 cup / 180 ml water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside. To make the pesto, combine 2 cups / 7 oz / 200 g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and creme fraeche and pulse until smooth. Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt, or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.

Photograph by Heidi Swanson (C) 2011

Recipe courtesy of Super Natural Every Day by Heidi Swanson. Read more about this cookbook on Devour.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Feta and Cucumber Salad

Recipe courtesy of Michael Symon

Carrot Salad

Recipe courtesy of Bobby Flay

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Classic Macaroni Salad

Recipe courtesy of Kelsey Nixon

Curried Chicken and Mango Salad

Recipe courtesy of Good Housekeeping

Soba Noodle-Vegetable Salad

Recipe courtesy of Ellie Krieger

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Recipe courtesy of Bobby Flay

Wheat Berry Salad

Recipe courtesy of Ellie Krieger

Waldorf Salad

Recipe courtesy of Food Network

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here