First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from mygourmetconnection.com
1 1/2 cups of cooked Orzo, or other small pasta
Turnips from 1 to 2 bunches, ends trimmed
2 small Carrots, scrubbed
1 Tbls. freshly squeezed lime juice
2 Tbls. Red Onion, finely chopped
3 Tbls. vegetable oil
1 Tbls. toasted sesame oil
2 Tbls. apple cider vinegar
1-1/2 tsp. sugar
1 Tbls. fresh parsley, finely chopped
While the pasta is cooking, prepare turnips and carrots using the shredding disk of a food processor or the largest holes on a box grater, yielding about 3 cups total shredded vegetables. In a large mixing bowl, add lemon juice to vegetables, toss to coat. Stir in cooled pasta, onion, oils, vinegar, sugar and parsley. Mix well. Season to taste with salt and red pepper flakes to taste. Cover and chill for one hour before serving. Makes 6 to 8 servings