Citrus Orzo and Tomato Salad in Lemon Cups
Contributed by: News Canada
- For the Salad:
- 1/2 lb orzo rice
- 1 cup cherry tomatoes, halved
- 1/4 cup Italian parsley, roughly chopped
- 1 clove garlic, chopped
- 1 Sunkist lemon, juiced
- 1/2 cup extra virgin olive oil
- salt
- black pepper
In salted, boiling water with a tablespoon of lemon juice, cook the orzo rice until al dente.
Strain and cool.
Whisk together the garlic, lemon juice, and extra virgin olive oil.
In a large bowl, toss the orzo rice together with the tomatoes, parsley and olive oil mixture.
Season to taste with salt and black pepper.
For the Lemon Cups:
Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith.
Cut the lemon evenly in half across the diameter.
Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.
To assemble:
Fill each lemon cup with the orzo rice salad and arrange on a platter for service.
Serving Size: Makes 6 Servings
