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Recipe
Orzo Salad
Difficulty
Time
30 minutes
A tasty, hearty, and refreshing recipe with a fruity pomegranate twist.
Ingredients
| 180 g | turkish rice noodles. |
| 300 ml | water |
| 3 tbsp | oil |
| 1 tsp | salt |
| 2 | red pointed paprikas |
| 10 | green olives |
| 1 | grated carrot |
| 100 g | cornichons |
| 100 g | corrn |
| 3 stalks | parsley |
| 1/2 | lemon juice |
| 3 tbsp | pomegranate syrup |
Preparation
1
Roast the rice noodles in oil until they are golden brown.
2
Add water and salt, and let it cook in medium heat.
3
Let the noodles rest for about 15 minutes, then put them in a large bowl.
4
Slice the cornichons, finely chop the parsley, and also slice the olives.
5
Add all the prepared ingredients to the noodles.
6
Lastly, add lemon juice and pomegranate syrup, and mix everything well.
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