ORZO WALNUT SALAD
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.
Place a large skillet over medium heat and add the olive oil and heat for 2–3 minutes. Add the Brussels sprouts, shallot, and 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.
In a large serving bowl, combine orzo, Brussels sprout mixture, and dressing. Stir until well combined. Taste to add any additional pepper. Top with walnuts and lemon zest, if desired. Makes 4 servings. This recipe can easily be doubled or tripled for a crowd.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.