Because it seems the most creative thing I have been doing lately is cooking here is another favorite recipe of mine. My friend Michelle made it for a gathering at my house a few years back. The flavors work together so well. It has a nice and simple sweetness to it. I just took this orzo to a pig roast and those who tasted it really loved it. If you look with your eyes you just might pass it by, but really this is a keeper kind of recipe.
Orzo With Mandarin Oranges And Candied Sliced Almonds
1 box orzo (I used Barilla)
3 celery stalks, chopped into small pieces
3 bunches of green onion (white part only) chopped into small pieces
(I used some of the green as well)
2 large cans mandarin oranges, drained
Mix all of the above ingredients together.
For dressing combine the following:
1/2 cup vegetable oil
4 tablespoons sugar
4 tablespoons rice vinegar
1 teaspoon salt
parsley flakes for color
dash of pepper
Add dressing to salad. Put in fridge. It is best to make this orzo the night before or early in the day you will be serving it.
To make the almonds:
1 larger bag of sliced almonds (about 1 1/2 cups)
3/4 cups sugar
Put almonds and sugar in pan and cook on medium until sugar melts. Stir constantly or the almonds will burn. And trust me they burn quick:) Next, place the almonds on wax paper to cool. Once fully cooled, break into pieces and store in a Ziplock bag until you serve the salad. Right before serving stir in the almonds. If you mix them in too soon they wont stay crunchy - which is partly why they taste so good in this salad.
Hope you enjoy!
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