What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Curried Apple Orzo Salad
Every family has one of these. You know, dishes that get trotted out anytime there's a picnic or a potluck. Sometimes it involves peas or potatoes, other times mayonnaise. That's what I like so much about this recipe - it's different from all of the usual buffet table fare.
I found this recipe in the food section of the Austin American Statesman when I was in college at UT. It came from Cafe Annie - Robert Del Grande's go-to place in Houston - when Cafe Annie was still relatively young.
This recipe makes a huge bowl - probably upwards of 2 - 3 quarts - and works well when made the day before.
Curried Apple Orzo Salad
Dressing
1 c peanut oil
1/4 c lemon juice
2 tsp salt
1 T curry powder
1/2 c white wine vinegar
1/2 c sugar
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp freshly ground pepper
Pinch cayenne
1/2 c chopped parsley
Salad
2 c uncooked orzo
1/2 c golden raisins
1/2 c toasted almond slivers
3/4 c diced purple onions
3 - 4 apples, chopped in cubes
- In a large bowl, combine the ingredients for the dressing (in any order).
- Whisk to combine and set aside.
- Cook the orzo until al dente.
- Drain the pasta and immediately add it to the dressing.
- Toss in the purple onions and stir to combine.
- Set aside to cool 10 - 15 minutes and then add the remaining ingredients.
A couple of notes:
- Use different varieties of apples (like sweet and tart) or apples with different colored skins. Leave the skins on.
- The almond slivers should be well toasted, but not burned. Avoid almond slices because they fall apart in the salad and the skin adds a little bitterness.
- Use the highest quality peanut oil you can find. Taste matters in this recipe.
- Pick through the golden raisins the remove the duds.
- I use a deluxe curry powder from Muchie's. It's a pretty all-purpose curry powder and doesn't have any heat - but has a good bit of flavor. Indian curry, sort of sweet.
- If you have access to coriander seeds, toast and grind them rather than using ground coriander. The taste is much fresher.
More Info
Murchie's Curry Deluxe is available online from Murchie's Tea.
My favorite brand of peanut oil for this salad is made by Spectrum Organics. You can find it at Whole Foods, or an equivalent store.