Yesterday was the first time in months that I haven’t posted on my usually Monday through Friday schedule. Sure, I could have posted a Wordless Wednesday photo or pointed out a recent article. But my words and ideas just wouldn’t come. I was spent, and needed a day off. I hope you understand.
Now, let’s get to the food, shall we?
Last week when I was doing our meal plan, I decided it was high time to try cooking orzo. My kids love pasta, and I love trying new things. So yes, orzo is a pasta — a tiny rice-shaped pasta that cooks up in about eight minutes. Easy peasy. This week, we have eaten it like pasta (which was just ok) and also in this fab salad.
I love the way the crunchy sugar snap peas and sweet carrots taste when combined with the sesame flavor. Serve it chilled … it’s best that way.
What new food have you tried making lately?
- 1 cup orzo, prepared
- 3 carrots, shredded
- 1/2 cup sugar snap peas, sliced thin
- 2 tbsp vegetable oil
- 2 tbsp seasoned rice vinegar
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 1 tbsp toasted sesame seeds
- In a large bowl, stir together the orzo, carrots, and sugar snap peas. Set aside.
- In a smaller bowl, combine the vegetable oil, rice vinegar, soy sauce, sesame oil, garlic and ground ginger. Whisk until well mixed.
- Pour the dressing over the orzo mixture and stir. Sprinkle with sesame seeds and stir again.
- Chill the salad for at least 30 minutes before serving.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.