Citrus Orzo and Tomato Salad in Lemon Cups
Contributed by: News Canada
In salted, boiling water with a tablespoon of lemon juice, cook the orzo rice until al dente.
- 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
- black pepper
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.
Fill each lemon cup with the orzo rice salad and arrange on a platter for service.
Serving Size: Makes 6 Servings