Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! In this episode, I talk about making an orzo salad inspired by a dinner that Rebecca and I ate at one of her friend's houses while we were in Virginia. I decided to add a balsamic reduction over mine when I served it, and it turned out so incredible! Please try out the recipe and let me know what you think. Thank you for listening!!
Featured Recipe for this Episode
1 lb orzo
1-1/2 c cucumbers, diced
1-1/2 c tomatoes, diced
1-1/2 c fresh mozzarella, diced
1 c fresh basil
6 cloves of garlic, minced
Zest of 2 lemons
Juice of 1 lemon
1 c balsamic vinegar
2 T brown sugar
Make your balsamic reduction ahead of time- add vinegar and brown sugar to a small saucepan and reduce over mid-low heat. You want to reduce this down to about 1/4 c total liquid. As you reduce you'll notice a change where it goes from boiling to bubbling and "foaming" up. Once you reach this stage, remove from the heat and allow to cool, then refrigerate. Balsamic reduction makes a great drizzle for all sorts of fresh fruits, veggies, pastas, or anything else!
Add orzo and a drizzle of olive oil (about 2 T) to a large stock pot and turn on heat to mid-high.
Toss the orzo and let it toast until lightly browned, then remove it to a large bowl.
Add water to the stockpot and salt it. Bring it to a boil and add your orzo, cooking it until it is tender.
Strain the orzo and rinse with cold water. Allow it to drain completely.
Add your veggies, garlic, basil, and cheese to a large bowl with the lemon juice and zest. When you're prepping these, the cuts should be uniform so all of the elements are the same size.
Add your orzo to the bowl and toss together, mixing until it is well-combined.
Add salt & pepper to taste and refrigerate.
When serving, spoon out a portion and give it a light drizzle of the balsamic reduction.
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