OK, back to My Favorite Orzo Salad, but again with a twist as I added some extra stuff:
1 bag Orzo
2-liter Veggie stock
Cook till just tender.
No salt used as the stock has its own fantastic flavor. If you prefer or do not have veggie stock, you can use regular water.
Rinse the Orzo and let it cool down properly, it must be cold.
You can even leave it in the fridge overnight if you have the time, and add the rest of the goodies the following day and mix together.
Cut into bite size pieces:
Fresh broccoli flowers
Red pepper and orange peppers
You can use your own imagination and add whatever you like or have available – it is very versatile.
Add your seeds/nuts and berries, and again here you decide how much, depending on taste. I always use a very generous amount of each, as it’s so very yummy, and I like the crunch of the seeds.
Add the seeds and nuts at the very end. You do not want to have the nuts go soggy in the salad.
Serve with a salad dressing of your preference.
Prepared, tried and tested Esme Slabs