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Whole-Wheat Orzo Salad with Spinach, Grapes & Parmesan
Ingredients:
1 cup (220 g) whole-wheat orzo
2 tablespoons (28 ml) extra-virgin olive oil, divided
2 cups (60 g) roughly chopped baby spinach
1 1/4 cups (188 g) halved seedless red grapes
1/2 cup (60 g) diced celery
1/4 cup (30 g) shelled pistachios, chopped once through
1/4 cup (25 g) thinly sliced scallions
1/4 cup (20 g) shaved or thinly sliced Parmesan cheese
2 tablespoons (28 ml) lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions:
Fill a medium saucepan halfway with water and bring to a boil on high heat. Stir in orzo, add 1 pinch of salt, and boil for 8 to 10 minutes until al dente. Drain in a fine colander and pour onto a large plate. Drizzle on 1 tablespoon (15 ml) of oil, separating orzo into sections with a spoon to speed cooling to room temperature.
Toss together in a medium bowl the cooled orzo, remaining tablespoon (15 ml) of oil, spinach, grapes, celery, pistachios, scallions, Parmesan cheese, lemon juice, salt, and pepper. Eat immediately or chill until ready to serve, up to 2 days.
Total prep and cook time: 30 minutes, yield: 4 servings, 1 cup (approx. 223 g) each
Nutrient analysis: per serving: 345 calories; 12 g total fat; 2 g saturated fat; 12 g protein; 51 g carbohydrate; 6 g dietary fiber; 4 mg cholesterol.
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