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.