Orzo salad with scallions, hazelnuts, and golden raisins

Try this delectable orzo salad infused with flavors of scallions, toasted hazelnuts, and sweet golden raisins. A delightful culinary experience awaits!

Ingredients:

• 1/2 cup hazelnuts
• 1/2 cup red wine vinegar
• 1/2 cup golden raisins
• 1 cup orzo
• 1 lime, juiced
• 2 tablespoons rice wine vinegar
• 2 tablespoons champagne vinegar
• Kosher salt
• 1/4 cup sesame oil
• 2 tablespoons good olive oil, plus more for coating the orzo
• 6 scallions
• Small handful of chives
• 1/4 teaspoon red pepper flakes
• 60g fresh goat cheese
• 1/4 teaspoon flaky sea salt

Instructions:

1. Preheat the oven to 350° F. Spread out the hazelnuts on a baking sheet and bake in the oven for about 10 minutes. Once done, let them cool, then peel off the skins. Keep the hazelnuts whole or give them a rough chop according to your preference. Set them aside for later use.In a saucepan, bring the red wine vinegar and 1/2 cup of water to a gentle simmer. Add the raisins and reduce the heat to low. Cover the saucepan and let it simmer for 10 minutes. Turn off the heat and allow the raisins to soak in the vinegar mixture for an extra 20 minutes. Drain the raisins and set them aside.Boil a pot of water and add kosher salt until it tastes like seawater. Cook the orzo in the boiling water until it is al dente (usually 2 minutes less than the package instructions). Drain the orzo, put it in a bowl, mix in a bit of olive oil to prevent sticking, and let it cool for 20 to 30 minutes.Prepare the dressing by combining lime juice, rice wine vinegar, and champagne vinegar in a small bowl. Season with a pinch of kosher salt. Add sesame oil and 2 tablespoons of olive oil. Whisk the dressing until the oil is well combined. Set it aside.Trim and thinly slice the white and light green parts of the scallions. Finely chop the chives.Mix red pepper flakes into the orzo. Then add the hazelnuts, raisins, scallions, chives, and dressing. Stir in some sea salt. Crumble the goat cheese with a fork and gently fold it into the salad. Serve the dish cold or at room temperature. Note: If you plan to eat the salad immediately, start with 1/2 cup of dressing. You can add the remaining 1/4 cup just before serving, depending on your taste preferences.

Summary:

• Calories: 1983 kcal
• Fat: 137 g
• Protein: 39 g
• Carbs: 162 g
• Potassium: 1612 mg
• Magnesium: 228 mg