by Jackie Alfonso | June 8, 2009 • This is great in summer – tasty and light and beautiful. The “joke” is that everything is about the same size and shape, with very different flavors and textures. Best made a day ahead.
Ingredients & prep
1 package good quality Orzo
1 bunch flat parsley
1/4 – 1/3 cup currants
¼ cup dry vermouth
¼ – 1/3 cup pine nuts
¼ cup fruity olive oil
1-2 Tbsp lemon juice
1. Drop Orzo into a pot of boiling salted water, clap on the lid and let rest 10 minutes
drain and stir in olive oil and lemon juice
2. Remove tough stems from parsley, wash well, chop roughly – not too small
3. Heat the Vermouth in a small pan with a lid; when it is ready to boil, drop in the currants, turn off the heat and cover – let rest until room temperature
4. Toast pine nuts in a small skillet until fragrant (not brown!) cool on a plate.
Mix all together lightly, folding so you don’t mash anything. You may want to add some fresh ground pepper or a bit more salt – taste is the only way to tell.
Serve in a nice clear glass bowl.
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