Rice, couscous and orzo recipes

By Susan McClanahan

Some interesting ingredients for recipes may include pasta, grains, fruit and nuts. It seems like almost anything goes when it comes to cooking and flavor combinations. In trying to work more grain into your menus, you might consider brown rice. Although couscous and orzo are pastas, they are still interesting ingredients and can be used in a wide variety of recipes, including entree and side dishes.

I was hungry for rice salad, so I pulled out a couple of recipes, and that led me to start looking at other recipes, and then all of a sudden a recipe column was born. All of today's recipes have rice, orzo, fruit, couscous or maybe even nuts. Don't be too quick to turn up your nose until you try them; you just might be pleasantly surprised.

Cranberry Orange Rice Salad

• 1 1/3 cups long-grain white rice
• 2 large oranges, peeled and broken into sections
• 1/2 cup sweetened dried cranberries
• 1/2 cup diced toasted pecans
• 1/2 cup sliced scallions
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 teaspoon of salt
• 1/4 teaspoon black pepper

Prepare rice according to package directions; set aside until cool. Combine cooled rice with remaining ingredients. Let stand at least 20 minutes for flavors to blend. Serve chilled or at room temperature.

Brown Rice Citrus Salad

• 1 cup brown and wild rice
• 1/2 cup dried cranberries
• 3/4 cup pecans, toasted and chopped
• 2 green onions, sliced thin
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 2 tablespoons fresh orange juice
• 3/4 teaspoon orange zest
• Fresh cracked pepper, to taste
• Pinch of salt

Cook rice as per directions and cool in refrigerator. Combine liquid and pour over rice. Add rest of ingredients and chill. Can serve chilled or at room temperature. Will keep for several days.

Refreshing Summer Orzo Salad

For the salad:

• 1/2 cucumber, chopped
• 1/2 cup feta cheese
• 4 cups chicken broth
• 1 1/2 cups orzo
• 1 can (15 ounces) garbanzo beans, drained and rinsed
• 2 cups red teardrop tomatoes or grape tomatoes, halved
• 3/4 cup red onion, finely chopped
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt and freshly ground black pepper

For the Red Wine Vinaigrette Dressing:

• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

For the salad:

Put chicken broth in a large pot and cover. Bring the broth to a boil over high heat. Stir in orzo. Cover partially and cook until the orzo is tender (6 to 8 minutes), stirring frequently.

Drain orzo and place in a large mixing bowl. Let the orzo cool completely. While the orzo is cooling, make the dressing.

To make the dressing:

In a food processor or blender, mix the vinegar, lemon juice, honey, salt and pepper until mixed well. While the machine is running, gradually add the olive oil. Add salt and pepper to taste.

Once the orzo is cooled, mix the orzo with the chickpeas, cucumber, tomatoes, onion, basil and mint. Add 1/4 cup of the red wine vinaigrette to the salad and mix well. Add salt and pepper to taste. Refrigerate until ready to eat.

When ready to eat, you might want to add the remaining dressing and mix well. I tend to take the salad out of the refrigerator and test the salad to see if it needs additional dressing. When the salad sits, it tends to absorb the dressing, so it helps to add more.

Note: This recipe makes a nice, big salad for a group. If you are not feeding a crowd, you might want to halve the recipe.

Make sure you do not add the entire dressing to the salad right away, or it will be too much. Add 1/4 cup of the dressing and let it sit to soak up the dressing, then taste the salad and if it needs it, add more.

Couscous Salad with Butternut Squash and Cranberries

• 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1-inch pieces
• 1 onion, thinly sliced
• 1/2 cup dried cranberries
• 1 cup water
• 1 cup uncooked couscous
• 4 or 5 tablespoons white wine vinegar
• 2 tablespoons olive oil
• Zest of one orange
• 1/2 teaspoon coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon cumin
• 1 to 3 teaspoons salt
• 1 can garbanzo beans, drained
• 3 ounces goat cheese

Preheat oven to 425 degrees. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring the water to a boil in a small saucepan. Remove the pan from the heat and stir in the couscous and 1/2 teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.

In a small bowl, whisk together vinegar, olive oil, zest, spices and 1 teaspoon of salt.

Combine squash, onions, couscous, garbanzo beans and drained cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.

Lemon Chicken with Orzo

This dish is light and summery, but still filling with vegetables. If you like a lot of lemon, stir in an extra splash of lemon juice just before serving.

• 1/3 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 pound boneless, skinless chicken breasts
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 1/4 cups uncooked whole-wheat orzo pasta
• 2 cups chopped fresh spinach
• 1 cup grape tomatoes, halved
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh basil
• Lemon wedges, optional

In a shallow bowl, mix flour and garlic powder. Cut chicken into 1 1/2-inch pieces; pound each with a meat mallet to 1/4-inch thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.

In a large skillet, heat oil over medium heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean. In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8 to 10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges. Yield: 4 servings.

Have a great week and, until next time, happy cooking.