Orzo, Roasted Carrot, Onion and Raisin Salad | Doctor-Approved Recipe with Budget-Friendly Superfoods | Recipe


Preheat the oven to 375°F. 

Place carrots, garlic, onions, EVOO, cumin and salt into a metal bowl and mix until evenly combined. Spread the mixture onto a baking sheet and roast in oven for 30 minutes. 

Meanwhile, boil water in a pot. Add orzo and cook for 7 to 10 minutes, or until al dente.  Drain the orzo, add a little EVOO to prevent sticking and allow to cool. 

When carrots and onions are ready, transfer them to a metal bowl and toss with the orzo. Stir in the raisins, then add parsley, lemon juice and pepper and salt to taste. 

Serve at room temperature. 


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