I am sharing one more salad recipe that was prepared for lunch box, Orzo-Cauliflower salad with sprouted moong beans. I cooked orzo after long time. I have previous blogged this mint infused orzo salad recipe. This time I cooked orzo in the flavor base of sauteed onions, garlic and turmeric powder. Cooked orzo was very flavorful, tasty to eat by itself. I added cauliflower, overnight sprouted Moong beans,Cranberries. Salad was seasoned with sesame oil, rice vinegar, little agave nectar, chopped green chilies, and sesame seeds. Final garnish was done with lots of fresh flat leaf parsley. This spontaneously cooked nutritious and tasty salad combination was worth repeating so I quickly took two images to share here.
Ingredients for Orzo-Gobi Salad : (serves two)
- 3/4 Cup - Orzo (Rinse in water before adding to onion base.)
- 200 gm - Cauliflower piece - broken into 1/2 - inch florets.
- 1 Cup - sprouted Moong Beans
- 1 small size onion - lengthwise sliced into 2 inch long pieces (1 Cup yield.)
- Turmeric powder - heaping 1/4 tsp.
- 4 garlic cloves - sliced lengthwise
- 1 Tb.spoon - Rice bran oil to saute onions, use any oil of your preference.
- 1 Tb.spoon - Sesame oil or any other oil of your choice. (I used separated oil from Iraqi Tahini paste.)
- 1 tiny green chili - finely chopped, chop more for extra heat.
- 1 Tb.spoon - lightly toasted sesame seeds
- 5 Tb.spoon - dried cranberries rinsed in water and drained.
- 1 T.spoon - rice vinegar
- 1 T.spoon - Agave nectar or Honey
- 1.5 Cups - chopped flat leaf parsley
Heat 1 tbsp rice bran oil or any other cooking oil in a minimum 2 quart pot. Add sliced onions, sliced garlic cloves, chopped green chili, saute for 6-7 minutes over medium heat, stirring often. Add 3/4 cup rinsed orzo,1/4 heaping tsp turmeric powder to the sauteed onions. Add 1.5 cups of water, little less than 1/2 tsp fine sea salt, continue to cook over medium high heat until water is almost absorbed by orzo, about 7-8 minutes. Stir often to avoid sticking at the bottom. Reduce heat to medium add around 3/4 cup more water, cauliflower florets, continue to cook for another 4-5 minutes over medium heat. Put off the heat and drain orzo pasta and cauliflower, save the liquid to use in other recipes. (I use drained liquid to make chapati dough.) Pour half cup more water over pasta to drain off excess starch.
Final Salad assembly
Transfer drained orzo and cauliflower into a medium size bowl. Drizzle 1 tbsp sesame oil or any other salad friendly oil of your choice, toss and gently stir to coat pasta with oil. I used separated oil from Iraqi Tahini paste.
Next add 1 cup sprouted moong**, 5 tbsp rinsed cranberries, 1 tbsp lightly toasted sesame seeds, 1.5 cup chopped parsley, 1 tsp agave nectar or honey, 1 tsp rice vinegar or any vinegar of your choice. Mix and toss to combine, check taste to adjust sweet-sour seasoning. Sprinkle little salt to taste. If you need more heat, add small finely chopped green chili. Lastly you may add your choice of cheese, little creamy salad dressing before serving.I packed this salad in lunch box without adding cheese or salad dressing.
Note : **If you don't prefer to add raw sprouted beans, add to orzo pot along with cauliflower to get little tender.
Salad packed for lunch.
