view all topics healthy benefits tips & tricks from the field recipes appetizers beverages desserts main dishes salad dressings sauces & spreads soups Vegetables & sides
view all topics
view all topics healthy benefits tips & tricks from the field recipes appetizers beverages desserts main dishes salad dressings sauces & spreads soups Vegetables & sides
Share

Recipe courtesy of Simply Organic by Jesse Ziff Cool  (Chronicle Books, 2008)

Fava Beans and Orzo Salad

yields 4 servings - level Easy
prep time 60+ minutes

Ingredients

  • 4 oz. orzo or other small pasta
  • 2 lbs. fava beans in their pods
  • 3 Tbsp. California Olive Ranch extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 ½ Tbsp. chopped fresh marjoram
  • 3 Tbsp. chopped oil-packed sun-dried tomatoes
  • 3 Tbsp. red wine vinegar
  • Juice of 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 bunch arugula (about 5 oz.)

Instructions

  1. Cook the orzo according to the package directions and drain.
  2. Meanwhile, bring a large pot of water to a boil over high heat. Working in batches if necessary, boil the beans in the pods for 6 minutes, or until the inner beans are tender, but not mushy. Cool slightly. Remove and discard the pods. Using a small sharp knife, remove the outer skins of the beans.
  3. Heat the California Olive Ranch extra virgin California Olive Ranch extra virgin olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 7 minutes, or until very soft. Remove from the heat and stir in the marjoram, tomatoes, vinegar, lemon juice, salt, and pepper. Add the beans and orzo and toss to coat well.
  4. Divide the arugula among 4 salad plates. Top with the bean salad..