ORZO WALNUT SALAD
Sometimes it can be challenging to get all of your favorite foods into one dish. Sometimes it is easy :0). This is one of those dishes you can easily add any of your missing favorites while satisfying your body and your soul. You can make it as a side dish for the family, and add in desired extras to make it a complete meal for lunch the next day. Loading up this dish with Brussels sprouts, you only need about half of the usual amount of orzo.
Equipment
- 8 oz whole wheat orzo prepared according to package directions
- 1 1/2 pounds Brussels sprouts thinly sliced and chopped
- 1 shallot, peeled and chopped
- 1 Tablespoon olive oil
- 4 garlic cloves minced
- 2 Tablespoons walnut oil
- 4 Tablespoons water
- 2 Tablespoons lemon juice freshly squeezed
- 1–2 Tablespoons fresh chives chopped
- 1 1/2 Tablespoons honey mustard
- freshly ground pepper and salt to taste
Ingredients
- 8 ounces whole wheat orzo prepared according to package directions
- 1 1/2 pounds Brussels sprouts thinly sliced and chopped
- 1 shallot peeled and chopped
- 1 Tablespoon olive oil
- 4 garlic cloves minced
- 2 Tablespoons walnut oil
- 4 Tablespoons water
- 2 Tablespoons lemon juice fresh squeezed
- 1-2 Tablespoons fresh chives chopped
- 1 1/2 Tablespoons honey mustard
- freshly ground pepper and salt to taste
- Optional toppings: 2 Tablespoons walnuts, chopped and toasted, 1 Tablespoon lemon zest, chickpeas, kidney beans, etc.
Instructions
- Place a large skillet over medium heat. Add the olive oil and heat for 2–3 minutes.
- Add the Brussels sprouts, shallot, garlic, and sauté for 8–10 minutes, or until tender and caramelized. (NOTE: You could skip the caramelizing and microwave to steam instead. I have made both ways, and both are delicious!)
- While Brussels sprouts, shallots, and garlic are cooking, add walnut oil through honey mustard into the blender and process until smooth, about 2 minutes. Add pepper and salt to taste.
- Combine orzo, Brussels sprout mixture, and dressing, in a large serving bowl. Stir until well combined.
- Taste to add any additional pepper. Top with walnuts and lemon zest, if desired. Makes 4 servings.
Notes
This recipe can easily be doubled or tripled for a crowd.
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