Chicken Orzo Salad

Oh, how I look forward to the bounty of seasonal fresh fruits and vegetables now available in the groceries and farmers’ markets this time of year!  As author of the trim&TERRIFIC cookbook series, I am always looking for a low calorie, high flavor option to highlight the natural crisp freshness of vegetables.  A simple splash of NAKANO seasoned rice vinegar, with its sweet light flavor, before steaming goes great with fresh asparagus, okra, or a squash, zucchini or any vegetable.

If you aren’t sure how to use or aren’t familiar with NAKANO seasoned rice vinegars, you will enjoy their versatility and flavors.  The vinegars come in several mouth-watering distinct flavors, such as garlic, roasted red pepper, and basil and oregano-a few of my personal favorites. Each deliciously seasoned rice vinegar has its own unique flavor as I can attest to from my own vinegar tasting.  Here are my favorite flavors:

• Roasted Garlic Seasoned Rice Vinegar-my personal favorite, a sweet, mellow roasted garlic flavor excellent in marinades, vinaigrettes, and splash on rice, vegetables, and potatoes.
• Basil & Oregano Seasoned Rice Vinegar-sweet and light blend of basil & oregano herbs -great for enhancing red sauces and salad dressings, or for splashing on cold pasta salads
• Red Pepper Seasoned Rice Vinegar-that perfect amount of kick of crushed red pepper giving this vinegar a zing…great with any food to kick it up a notch.

Whether you splash it on to enhance a marinade, add spunk to a veggie, or to complement flavor in a dessert, this is a pantry flavor staple for every kitchen. Best of all, these vinegars are all natural, low calorie, no fat, gluten free, no preservatives and 50% less sodium than other seasoned rice vinegars.

Trim&TERRIFIC Tips

• Drizzle on salads as a healthier alternative to dressing
• Use on baked potatoes in place of sour cream and butter
• Cole slaw as a fat-free replacement for mayonnaise
• Rice, green beans, beets, almost any vegetable for a light flavor accent

Here’s one of my favorite entree salads to get you started with your NAKANO seasoned rice vinegars!  For more recipes, visit www.hollyclegg.com

Chicken Orzo Salad from Gulf Coast Favorites

Have fun with your favorite flavored NAKANO seasoned rice vinegar in this fantastic, marinated diabetic-friendly salad that combines bold flavors with great ingredients.  Edamame, a power house of nutrition, may be found in the grocery with frozen vegetables.

Makes 12 (1/2-cup) servings

2 cups orzo pasta
2 cups diced, rotisserie, skinless white chicken
1 cup frozen peas, thawed, or shelled edamame
1/2 cup chopped green onions
1/2 cup crumbled reduced-fat feta cheese
1 cucumber, peeled and chopped
8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2 teaspoons dried dill weed
1 tablespoon lemon juice
2 tablespoons NAKANO Seasoned Rice Vinegar (or flavored)
2 tablespoons olive oil
1 teaspoon garlic
Salt and pepper to taste

1. Cook orzo according to package directions. Drain.
2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.
3. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.
4. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.

Nutritional information per serving: Calories 300, Protein (g) 19, Carbohydrate (g) 42, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 26, Sodium (mg) 148, Diabetic Exchanges: 2 starch, 3 vegetable. 1.5 lean meat

Terrific Tidbit:  To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.

Simply Splash on Flavor -Chicken Orzo Salad

Nakano Red Pepper Vinegar Fish

A friend dropped off some fresh fish but didn’t have much time and I wanted to prepare a simple recipe that highlighted the fish.  I wanted a pop of flavor so turned to my pantry friendly NAKANO Red Pepper seasoned rice vinegar.  For an easy clean up, I put the fish into a plastic bag and added some of the vinegarto marinate the fish.  I didn’t have much time so I let it sit for about 30 minutes in the fridge while I put on water to boil some angel hair pasta.  I then poured the fish and vinegar into a skillet and cooked on medium – there was enough liquid in the pan to poach the fish. Now don’t be alarmed – this won’t be the best smelling dinner you have ever made, but trust me, it doesn’t taste like it smells! I just added a little salt and pepper and I was done!!  NAKANO has won me over; this fish was FAST and DELICIOUS!  The recipe was so easy to make for a last minute meal and my husband raved how good it was.  

I tossed the pasta with olive oil, garlic and parlsey and my meal was complete with a salad.  Sometimes a simple dinner is as good as a more complicated one–well, it is for me as I only prepare easy recipes.

Fast Fish