Saffron orzo salad

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PREP TIME

25 min

Makes

8 Servings


Ingredients

  • 450-g pkg orzo pasta , about 2 cups
  • 1 cup frozen peas
  • 3 tbsp olive oil
  • 240-ml bottle clam juice
  • zest and juice of 1 lemon
  • 6 garlic cloves , minced
  • 3 tbsp chopped fresh rosemary
  • 1 tsp saffron threads
  • 1/2 tsp salt
  • 1/4 tsp hot red-chili flakes
  • 4 medium tomatoes , seeded and chopped
  • 1 cup chopped roasted red peppers
  • 2 green onions , thinly sliced

Instructions

  • Boil a large pot of water. When water is boiling, add orzo. Cook following package directions until al dente, about 8 min. Add peas for the last 2 min of cooking. Drain an d rinse with cold water. Drain well and cool completely, then pour into a large bowl. Stir in oil.
  • Add clam juice, zest, garlic, rosemary, saffron, salt and chili flakes. Bring to a boil over medium. Simmer for 5 min to infuse flavour. Set aside to cool. When clam juice mixture has cooled completely, pour over orzo. Cut tomatoes in half crosswise, then squeeze out seeds. Coarsely chop. Stir into orzo along with peppers and onions and lemon juice. Taste and add more salt, if needed.

Nutrition (per serving)

  • Calories
  • 282,
  • Protein
  • 9 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
  • Sodium
  • 338 mg.

Kitchen Tip:

Salad will keep well at room temperature for two hours before serving.