Orzo & Wild Rice Pilaf

Orzo & Wild Rice Pilaf (11) WM

What a thought to mix orzo and wild rice!  It’s a pretty good combo.  Add sun dried tomato pesto, kalamata olives, feta cheese and toasted pine nuts and it’s amazing!

  • 1 cup wild rice & water (or chicken broth) per package instructions
  •  1/2 cup orzo pasta & water per package instructions
  • coconut oil (or other high-heat oil)
  • 1 clove garlic, minced or grated
  • 1/3 cup kalamata olives
  • Sun dried tomato pesto
  • salt
  • pepper
  • Bulgarian feta (if you can find it, if not regular feta)
  • 2 tablespoons pine nuts

1) Cook the wild rice according to the package directions.  It usually takes close to an hour to make in my rice cooker, so plan accordingly.

2) After the wild rice has started to cook, boil about 1.5 cups of water for the orzo.  Add the orzo once the water has boiled and cook on medium heat until cooked through (it’s pasta, so it should be al dente).

3) When the wild rice and orzo have finished cooking combine and fluff in a large bowl.

4) Heat up a small skillet and toast the pine nuts – be sure not to burn them.

5) Use the skillet from toasting the pine nuts and add a bit of oil.  Reduce heat to medium-low and add the crushed garlic.  Saute for a minute until it is golden brown, be sure to not burn it.

6) Stir the sauteed garlic into the wild rice and orzo mixture; scoop out about 2-3 tablespoons of the sun dried tomato pesto and stir until combined.

7) Add a bit of salt and pepper (to taste) and kalamata olives to the wild rice, orzo, garlic and olive oil salad.  Stir to combine.

8) Scoop out the wild rice and orzo pilaf onto individual plates and sprinkle the toasted pine nuts and feta cheese over the tops.

 

Orzo & Wild Rice Pilaf (16) WM

Orzo & Wild Rice Pilaf (6) WM

Fettuccine with pesto, mint, pistachios, and tomatoes

This recipe was awesome!  I had never thought of adding pistachios and mint to a pesto dish before.

pesto pistachio (1) WM

prep time: approximately 10 minutes

cooking time: approximately 10-15 minutes

Ingredients:

1 box fettuccine (or fresh fettuccine)

1 pound shrimp, raw

handful of fresh mint leaves

1-2 cups prepared pesto

1/4 cup shelled pistachios (I could only find salt & pepper pistachios which I was hesitant about, but they were amazing!)

cherry tomatoes

salt & pepper to taste

fresh Romano or Parmesan cheese if desired

Directions:

1. Boil the fettuccine noodles until al dente – approximately 10-12 minutes.

2. Meanwhile, slice the cherry tomatoes, wash the mint leaves, shell the pistachios and grate the cheese.  Boil the shelled shrimp – once the water has come to a boil drop the shrimp in the water and cook for approximately 5-7 minutes (until pink).

3. Once the noodles are done, drain and stir in the pesto sauce.  Stir in the tomatoes and cooked shrimp.

4. Dish out the noodles with tomatoes and shrimp and sprinkle the mint leaves, pistachios and cheese on top.  Enjoy with a nice side salad.

pesto pistachio (2) WM