1 1/2 cups orzo
1/2 cup chopped cilantro
1/2 cup walnut pieces
6 green onions, diced
1 chopped red pepper
1 tablespoon honey
1/2 cup olive oil
1/3 cup balsamic vinegar
Juice of 1 lemon
2 cups Wild Thymes Apricot Cranberry Walnut Chutney
Salt & pepper to taste
Cook orzo in boiling water for 8-10 minutes. Cool at room temperature. Add lemon juice, red peppers, cilantro and green onions. Add to orzo. In a separate bowl, combine honey, chutney, balsamic vinegar and olive oil. Add to orzo and mix well. Serve at room temperature. Salt & pepper to taste.
Serves 6 to 8
Recipe from Wild Thyme’s website
