Orzo & Artichoke Salad With Prosciutto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Orzo,
3 tbsp: Olive oil,
1/4 cup: Chicken broth, canned or
Fresh,
1/2 package: Frozen artichoke hearts (9 oz pkg.), thawed and
1 T: White wine vinegar,
1 T: Fresh lemon juice,
2 t: Dijon mustard,
2 T: Fresh basil, minced
2: green onions, finely chopped
1/3 cup: prosciutto, sliced, chopped
1/3 cup: fresh parmesan, about 1 oz.
Directions:
: -grated
2 T fresh parsley -- chopped
Cook orzo in large saucepan of boiling salted water until aldente.
Drain. Rinse under cold water and drain again. Transfer orzo to large
bowl. Add 1 tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add
artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in
remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo.
Add all remain ing ingredients and toss well. Season to taste with
salt and pepper. Cover and refrigerate. (Can be prepared 1 day
ahead.) Serve chilled.
Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern
Restaurant
Source from luhu.jp
2 T fresh parsley -- chopped
Cook orzo in large saucepan of boiling salted water until aldente.
Drain. Rinse under cold water and drain again. Transfer orzo to large
bowl. Add 1 tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add
artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in
remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo.
Add all remain ing ingredients and toss well. Season to taste with
salt and pepper. Cover and refrigerate. (Can be prepared 1 day
ahead.) Serve chilled.
Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern
Restaurant
Source from luhu.jp