Best 3 Lentil And Orzo Salad With Roasted Cauliflower Chard And Herbs Recipes
**Lentil and Orzo Salad with Roasted Cauliflower, Chard, and Herbs: A Delightful Blend of Flavors**
Experience a tantalizing fusion of flavors and textures with our lentil and orzo salad, a vibrant dish that combines the goodness of lentils, orzo pasta, roasted cauliflower, tender chard, and an array of herbs. Indulge in a symphony of tastes as the earthy lentils mingle with the nutty orzo, while roasted cauliflower adds a smoky sweetness. The chard contributes a delicate bitterness, balanced perfectly by the aromatic herbs. This salad is a delightful symphony of flavors and textures, offering a healthful and satisfying meal.
**Additional Recipes to Explore:**
1. **Lentil Soup with Roasted Vegetables:** Savor the warmth and comfort of this hearty lentil soup, brimming with roasted vegetables that add a burst of color and flavor.
2. **Orzo Salad with Sun-Dried Tomatoes and Feta:** Delight in a refreshing orzo salad, tossed with sun-dried tomatoes, tangy feta cheese, and a zesty vinaigrette dressing.
3. **Roasted Cauliflower with Tahini Sauce:** Experience the simplicity and elegance of roasted cauliflower, drizzled with a creamy tahini sauce that adds a rich and nutty flavor.
4. **Chard and Potato Gratin:** Indulge in a comforting gratin featuring tender chard and thinly sliced potatoes, baked in a creamy sauce until golden brown.
5. **Herb Butter:** Elevate your culinary creations with a flavorful herb butter, made with a blend of fresh herbs and unsalted butter, perfect for spreading on bread, grilled vegetables, or roasted meats.
ORZO SALAD WITH LENTILS AND ZUCCHINI
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
- Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
CHARRED CAULIFLOWER, LEMON & CAPER ORZO
Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Yield Serves 1, plus 1 lunchbox for leftovers
Number Of Ingredients 8
Steps:
- Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
- Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
- Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.
Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
LENTIL AND ORZO SALAD
This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.
Provided by Dee514
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 6 cups of salted water to a boil in a large pot.
- Add the orzo and boil for 8-10 minutes or until tender.
- Drain, and toss with 1 Tablespoon of the olive oil.
- Spread the orzo onto a sheet pan, and cool in the refrigerator.
- Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
- Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
- Drain, and discard the carrots, celery, onions, and bay leaf.
- Mix the lentils and the cooled orzo in a large salad bowl.
- Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
- Toss until combined, and season to taste with salt and pepper.
- Set aside to allow the flavors to develop for at least 1 hour before serving.
Nutrition Facts : Calories 449.1, Fat 13.5, SaturatedFat 1.9, Sodium 19.7, Carbohydrate 65.8, Fiber 12.8, Sugar 3.6, Protein 16.5
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Roast the Cauliflower First: Roasting the cauliflower before adding it to the salad gives it a slightly caramelized flavor and a bit of crunch.
- Use Fresh Herbs: Fresh herbs add a lot of flavor to the salad. If you can, use herbs that you have grown yourself or that you have purchased from a farmers market.
- Don't Overcook the Lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
- Let the Salad Cool Before Serving: This will help the flavors to meld together and the salad will be easier to eat.
Conclusion:
This salad is a delicious and healthy way to enjoy lentils and orzo. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats. The roasted cauliflower adds a bit of crunch and sweetness, and the fresh herbs add a lot of flavor. This salad is sure to become a favorite in your home.
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