Orzo Salad with Stir Fried Vegetables

from The Occasional Vegetarian
by Karen Lee

This salad, made with orzo (pasta in the shape of rice) and stirfried vegetables, is a colorful addition to a buffet or barbecue. You can add or substitute vegetables such as snow peas, sweet peas, fennel, asparagus, green beans, and mushrooms for an endless variety of tastes.

2 tablespoons olive oil
1 cup chopped red bell pepper
1 cup chopped red onion
1 cup chopped celery
1/2 cup chopped unpeeled carrots
1 cup cooked corn kernels
2 tablespoons chopped fresh thyme
1/2 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups orzo (see Note)

1. Heat the oil in a wok or iron skillet until smoking. Add the red pepper, onion, celery, and carrots. Sauté for 2 minutes. Add the corn and stir-fry for 1 minute more. Add the thyme, parsley, 1 teaspoon of the salt, and pepper. Remove from the heat.
2. Bring a medium pot of water to a rolling boil. Add the remaining teaspoon of salt and the orzo. Cover until the water returns to boiling. Cook the orzo for 7 to 9 minutes, or until tender but firm. Drain.
3. Add the orzo to the stir-fried vegetables. Toss well. Serve at room temperature.

This salad can be made several hours ahead. Can be kept for 1 day in the refrigerator. Return to room temperature before serving.

Note: To make Rice Salad with Stir-Fried Vegetables, substitute 3 cups of cooked basmati rice for the orzo.

SERVES 6 TO 8 AS A FIRST COURSE
12 OR MORE AS PART OF A BUFFET

Preparation time: 30 minutes
Cooking time: 10 minutes

© 1995 by Karen Lee and Diane Porter