Julie le Clerc's Orzo with Spice-Roasted Carrots, Currants and Pinenuts

Orzo with Spice-Roasted Carrots, Currants and Pinenuts

 

1 cup orzo

½ t turmeric for cooking orzo

4 carrots, peeled

½ t turmeric, for roasting carrots

oil to roast

1 t ground cumin

1 t ground coriander

1 t paprika

½ c currants

½ c pinenuts, toasted

3T chopped fresh coriander

¼ c extra virgin olive oil

2 T spiced vinegar

salt and pepper

Cook orzo with ½ t turmeric added, until just tender.  Drain and set aside to cool.  Preheat oven to 180C.  Cut carrots in half lengthways then slice on the diagonal into 1 cm thick pieces.  Place in a roasting pan, drizzle with a little oil, sprinkle with spices and toss to coat evenly.  Roast for 30 mins, remove and allow to cool.  Mix orzo, carrots, currants, pinenuts, coriander, oil and vinegar together well.  Season to taste with salt and pepper.  Serves 6.