Orzo Salad With Smoked Mozzarella, Broccoli & Garlic Chips
July 06, 2017
"Recipe source: Smokin' cookbook"
- Serving Size: 1 (85.6 g)
- Calories 202.5
- Total Fat - 16 g
- Saturated Fat - 5.6 g
- Cholesterol - 21.2 mg
- Sodium - 283.5 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.8 g
- Protein - 11.3 g
- Calcium - 365.3 mg
- Iron - 0.4 mg
- Vitamin C - 24.4 mg
- Thiamin - 0 mg
If the mozzarella is not already smoked, smoke the mozzarella; let cool to room temp and then cut into 1/2 inch cubes.
Preheat the oven to 350 degrees F. Spread the orzo out on a baking sheet and roast until golden brown (10-12 minutes); stirring once or twice so it browns evenly.
Cut the florets from the broccoli and chop them. Peel the stems and cut them into 1/4 inch dice.
Heat 1/4 cup olive oil in a skillet and add the garlic; cook, shaking pan occasionally, just until garlic starts to brown. Scoop out the toasted garlic slices with a slotted spoon and drain them on paper towels.
Add the broccoli to the pan and season with salt; reduce heat to medium low and cook until tender (10-15 minutes); scrap intp a mixing bowl.
While the broccoli is cooing, sat the sun-dried tomatoes by pouring enough hot water over the tomatoes to cover them completely anklet stand until softened; drain and dice into 1/4 inch pieces (of course if using oil-packed sun-dried tomatoes you can skip this step). Toss with broccoli.
Bring a pot of sated water to a boil and stir in the orzo. Cook, stirring occasionally, until the orzo is al dente (8-10 minutes); drain in a colander and rinse under cold water; drain.
Add the orzo, mozzarella and basil to the broccoli and sun-dried tomatoes; sprinkle vinegar over the salad and toss.
Season to taste with salt and pepper; toss. Scatter garlic chip over the top and serve. Best served within 30 minutes of making.
****To smoke mozzarella: up to 4 (8 ounce) pieces of fresh mozzarella can be smoked in one batch.
Start the smoker over medium heat and set the pieces of mozzarella on he corners of the rack, as far away from the central heat source as possible. When the wood (hickory or apple chips are the best) starts to smoke, cover the smoker and immediately reduce he heat to low. Check after 8 minutes. The cheese should be warm but still quite firm to the touch and have a slight tinge of color in the outer surface. As longs the cheese hasn't started to soften considerably on the bottom, leave for another 2 minutes over the heat. At that point, or if the cheese has started to soften sooner, remove the smoker from the burner and let it stand covered 15-20 minutes. Remove the cheese to a plate and cool completely to room temperature.
Tips & Variations
No special items needed.