Dinner Bowl #99
My effort to use up specific ingredients may have slowed, but it hasn't stopped. So here we have my effort to use up some apple juice, in this old recipe I found for orzo Waldorf salad. You cook orzo in apple juice and then mix it with apples, walnuts, grapes, celery, and herbs, plus an apple juice-based dressing, and serve it on butter lettuce. This is good with the tofu cutlets you saw a few days ago.
If you want to try it, the recipe is in Charlie Gluck's Pasta and Vegetables (1998). I recommend a few tweaks, though: Add some salt (there is none in the recipe at all, and it needs it!) and, potentially, some mayo, to bring it more of the Waldorf salad inspiration. Also, up the walnuts! We're not afraid of fat around here anymore and it needed more walnuts. This was good, but nothing super exciting. I will say, though, that the grapes were amazing. I love a perfect, firm grape. (Grapes with mush to them? Ugh. But a firm grape? Sign me up.)
I had this with tofu cutlets, but as those aren't pictured, this is tagged soy free. If you need to avoid soy, obviously, have this without tofu.
I needed this recipe idea, having several packs of organic whole wheat orzo that I thought was a good idea to purchase (and after an uninspired first attempt to use this orzo, these packs have been sitting for a while, unused). Love the ingredients and their flavors and textures in a Waldorf salad, so am going to make this version this weekend (and org. red grapes are on sale at our local natural foods shop). Thanks!
ReplyDeleteOh, I love orzo! So many ways to have it! But yes, it works well as a pasta-Waldorf salad, too.
Delete