Orzo-Carrot-Salad

Orzo Salad With Fragrant Sesame Dressing

This incredibly delicious salad will keep quite well for several days in the refrigerator, although if you make it in advance, add the carrots and the pine nuts only just before serving, so they will be crunchy. You will love this salad with its hodgepodge of tender slippery orzo, bright crisp carrot, sweet chewy raisins, and crunchy nuts in a fragrant sesame-oil based dressing 8 servings

Fragrant Sesame Dressing
1 teaspoon kosher salt
3/4 cup corn oil (I use sesame oil)
1/2 cup rice vinegar
2 tablespoons rice wine or dry sherry
1 teaspoon soy sauce
2 tablespoons thinly sliced scallions
1 tablespoon minced ginger
1/2 teaspoon garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon white sugar
1 bunch cilantro, coarsely chopped

Salad
1 pound uncooked orzo
1 tablespoon sesame oil
2 pounds shredded carrots
2 cups dried cranberries (craisins)
1 cup pine nuts, lightly toasted
1/4 cup sesame oil

Cook the orzo in rapidly boiling water until tender-about 7-10 minutes, or according to package instructions. Refresh under cold water, drain well, and let rest 2-3 minutes. Toss with the sesame oil. Cool completely. Combine with the carrots, raisins, pine nuts and dressing.