Orzo with Edamame in Gremolata

[Guest guest]

My favorite pasta at the moment is orzo. This dish tastes great when the

pasta is still warm, and is equally delicious later - as a kind of a

salad. Although the way I chop the ingredient (in small bowl of food

processor or small chopper) is not exactly authentic, nor is the lemon

juice in the gremolata, the result is fast, tasty and healthy. Adding a

little more olive oil will add calories, but sure does taste good.

Although I list the Parmigiano Reggiano as a variation - if you aren't

vegan I suggest to go for it.

 

Eruna

 

* Exported from MasterCook Mac *

 

Orzo with Edamame in Gremolata

 

Recipe By : Eruna Schultheiss

Serving Size : 6 Preparation Time :0:00

Categories : grains, beans & pasta soy

tried and tested

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups orzo

2 cups edamame -- shelled

- frozen works well

GREMOLATA:

1 cup mixed fresh herbs -- chopped

- such as chives - parsley - tarragon

- oregano, salad burnet - thyme - sage

3 cloves garlic -- minced

1 1/2 tablespoons lemon zest -- finely grated

1 lemon -- juice only

1 teaspoon extra virgin olive oil -- more to taste

1/2 teaspoon salt

freshly ground pepper -- to taste

 

The edamame beans in this orzo dish give you the option to serve it as a

quick lunch - just adding a simple tomato salad could be enough. Or

serve as a nice presenting side dish as part of a bigger meal.

 

Traditionally gremolata is made with flat-leaf parsley. The herbs

mentioned here are herbs I found in my garden today. Feel free to

experiment.

 

Serves 4 - 6.

 

1

Bring the water to a rolling boil in a large, covered pot. Stir in the

orzo and cook for 6 minutes. Add the frozen edamame (which will slow

down the boiling process a little bit). Bring back to a boil and cook

for another 3 to 4 minutes or until the orzo is cooked al dente.

 

2

In the mean time place the pre-chopped herbs in a small chopper. Add all

other ingredients for the gremolata and process for 1 or 2 minutes,

until every thing looks finely chopped. You may if you prefer chop the

herbs by hand and then manually mix all the ingredients.

 

3

When the orzo and edamames are ready, drain it all and place it in a

serving bowl. Toss it well with the gremolata, and serve immediately.

 

Variation:

- Garnish with some pine nuts.

- Serve with freshly grated Parmigiano Reggiano

 

Source: Eruna Schultheiss 2002 eruna

Copyright 2002 by TAOM, Inc

 

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Per serving (excluding unknown items): 117 Calories; 1g Fat (9% calories

from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 181mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat

 

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