WINE & FOOD AFFAIR RECIPES

Side Dish

Curried Orzo Marrakesh al Baladi

Ektimo Vineyards

4950 Ross Road
Sebastopol, CA 95472
ektimowines.com

Fusion cuisine with international inspiration comes together with an elegant mosaic of flavors and textures of universal appeal. A vegetarian delight to please all. The Ektimo 2022 Big Valley Sauvignon Blanc pairs beautifully with a multitude of flavor tones emerging in this dish, highlighting a kaleidoscope of tastiness as it dances across the palate while finishing crisp, clean and refreshing.

Ingredients:
  • 16 ounces orzo (or Israeli couscous) Prepare according to package instructions
  • 1 stalk celery chopped
  • 16 ounces garbanzo beans
  • 1 cup feta cheese crumbled
  • 1 cup fresh spinach chopped
  • 1 roasted red bell pepper chopped
  • 30 cherry tomatoes cut in half
Directions:
Cook the Orzo according to package instructions.

Dice, chop, slice and crumble the remaining ingredients.

Dressing

Ingredients:
  • 1/2 cup Ektimo Sauvignon Blanc
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic roasted
  • 1/2 teaspoon maldon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon mild curry powder
  • 1 lemon zested and juiced
  • 1 lemon juiced and mixed with 1/4 cup sauvignon blanc and 1/4 teaspoon of sugar
Directions:
For the dressing, whisk together ingredients and allow to stand at room temperature for at least 2 hours

Directions:

In a large bowl combine the orzo and prepared ingredients.  Pour on dressing and toss thoroughly to coat. Best when refrigerated the day before to allow the flavors to integrate.  Bring to room temperature and to finish add the juiced lemon, wine and sugar mixture and lightly toss again before serving.