Herbed Orzo Salad with Kale & FetaHerbed Orzo Salad with Kale & Feta
Herbed Orzo Salad with Kale & Feta
Herbed Orzo Salad with Kale & Feta
Mia Campbell
Mia Campbell
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Recipe - Shangri-La
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Herbed Orzo Salad with Kale & Feta
Prep Time15 Minutes
0
Cook Time10 Minutes
Ingredients
For the Salad:
Salt and freshly ground black pepper
1 cup orzo
Juice of 1 lemon
1 cup minced scallions, white and green parts
1/4 cup fresh dill, chopped
1/4 cup fresh flat-leaf parsley, chopped
1 cup Castelvetrano olives
5 oz. feta cheese, large-diced or crumbled
For the Dressing:
1 cup raw almonds
3 scallions
4 cloves of garlic
1 lemon
1/2 cup olive oil
1 tbsp cumin seeds
1/2 tsp crushed red chili flakes
Directions

The Steps:

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Prepare the dressing. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe). Thinly slice white parts and transfer to a small skillet.

Smash and peel 4 garlic cloves. Add those to same skillet. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet.

Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.

Heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes.

Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in cumin seeds and crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.

Remove the lemon peel and pour the mixture over your orzo. Toss to evenly distribute.

Add the scallions, dill, parsley to the salad, toss well.

Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

15 minutes
Prep Time
10 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
For the Salad:
Not Available
Salt and freshly ground black pepper
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
1 cup orzo
Western Family - Pasta, Orzo
Western Family - Pasta, Orzo, 900 Gram
$3.99$0.44/100g
Juice of 1 lemon
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.79 was $1.29
1 cup minced scallions, white and green parts
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
1/4 cup fresh dill, chopped
Dill - Baby Bunched
Dill - Baby Bunched, 1 Each
$3.29
1/4 cup fresh flat-leaf parsley, chopped
Parsley - Italian, Fresh
Parsley - Italian, Fresh, 1 Each
$2.59
1 cup Castelvetrano olives
Western Family - Signature Pitted Castelvetrano Olives
Western Family - Signature Pitted Castelvetrano Olives, 290 Millilitre
$8.99$3.10/100ml
5 oz. feta cheese, large-diced or crumbled
Western Family - Feta Cheese
Western Family - Feta Cheese, 200 Gram
$8.39$4.20/100g
For the Dressing:
Not Available
1 cup raw almonds
Almonds - Organic Whole Raw, Bulk
Almonds - Organic Whole Raw, Bulk, 100 Gram
$4.79/100g$4.79/100g
3 scallions
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
4 cloves of garlic
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
1 lemon
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.79 was $1.29
1/2 cup olive oil
Not Available
1 tbsp cumin seeds
Urban Fare - Whole Cumin Seed
Urban Fare - Whole Cumin Seed, 30 Gram
$5.29$17.63/100g
1/2 tsp crushed red chili flakes
Urban Fare - Cut Chili
Urban Fare - Cut Chili, 35 Gram
$4.99$14.26/100g

Directions

The Steps:

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Prepare the dressing. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe). Thinly slice white parts and transfer to a small skillet.

Smash and peel 4 garlic cloves. Add those to same skillet. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet.

Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.

Heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes.

Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in cumin seeds and crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.

Remove the lemon peel and pour the mixture over your orzo. Toss to evenly distribute.

Add the scallions, dill, parsley to the salad, toss well.

Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.