November 8th, 2008
As a last hurrah before the summers end, we gathered our good friends for a weekend camping trip to
This recipe is something that should have been shared weeks ago, but following this historic election and every other excuse in the book, blogging has taken a backseat yet again. But now that people of America has shown the will to fundamentally change things, we are also ready to pick up the pieces and start rebuilding - starting with the blog. We hope you enjoy!
One thing that I can assure you today is that this orzo salad is very easy to prepare, only 4 simple steps. It starts with preparing a homemade red wine vinaigrette, chopping vegetables, boiling pasta (in chicken stock to assure proper seasoning), and leaving the salad to sit and soak it all up. Heck, if you want to use the store bought vinaigrette, its down to a whopping 3 steps!
So with no further adieu, the Artichoke Orzo Salad recipe that you have been waiting for.
Red Wine Vinaigrette Ingredients
¼ cup red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoons honey
1 teaspoons salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
- Combine all ingredients except for the olive oil in a blender or a food processor. While the machine is running, slowly drizzle the in olive oil. Once fully incorporated, if necessary, adjust the seasoning with additional salt, pepper lemon juice.
Artichoke Orzo Salad Ingredients
4 cups chicken broth
1 (16-ounce) box orzo pasta
½ small red onion, finely chopped
½ red pepper, finely chopped
½ green pepper, finely chopped
2 celery stalks, finely chopped
2 green onions, finely chopped
1 (16-ounce can) artichoke hearts, in water
½ cup fresh basil leaves, chiffonade
¼ cup fresh mint leaves, chiffonade
Salt, to taste
Freshly ground black pepper, to taste
Artichoke Orzo Salad Recipe
- Bring broth to a full boil over high heat, stir in orzo. Cover with lid and cook until the orzo is al dente (cooked so as to be firm but not hard), stirring frequently during the cooking process. Cooking time will vary, but you should be somewhere around 7~8 minutes. Do not over cook the pasta.
- Drain the orzo through a mesh strainer. Transfer the orzo to a large wide bowl (a cookie sheet will speed up the cooling process) and cool completely. We use the refrigerator.
- Once cooled, toss the orzo with all other ingredients in a large bowl. Slowly begin adding the vinaigrette until orzo salad is covered, you do not want so much vinaigrette that it begins to pool in the bottom of the bowl.
- Cover and rest the orzo salad in the refrigerator for at least 1 hour. The idea here is to let the orzo soak up the goodness of the vinaigrette, a couple hours is best. Make sure to adjust the flavor the salad before serving. It tastes great served at room temperature, which makes it ideal for a potluck or picnic! A fresh squeeze of lemon juice right before serving with bring it to life.
What is your favorite camping foods/ideas for dishes to make? Share us your favorite camping recipe in the comment field below.