Popular
Latest From the Show
Orzo, Roasted Carrot, Onion and Raisin Salad | Doctor-Approved Recipe with Budget-Friendly Superfoods
How to Make Orzo, Roasted Carrot, Onion and Raisin Salad | Docto…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Chicken and Lobster Piccata | Richard Blais
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Eat to Beat Disease author Dr. Will Li shares a super-tasty salad filled with superfoods that won't break the bank.
"This is a delicious budget meal in which all the main ingredients contain health-delivering benefits supported by science. Carrots have a bioactive called beta-cryptoxanthin; onions have quercetin, cumin has kaempferol; raisins have resveratrol; parsley has apigenin; and lemon juice has hesperidin. These natural chemicals found in foods activate your health defenses and your metabolism. The recipe is also vegetarian." —Dr. Li
For more healthy recipes from Dr. Li, check out his Longevity Pasta and Chicken Basil Stir-Fry.
Ingredients
- 1 pound carrots (fresh or frozen), peeled and cut into ¼-inch-thick diagonal slices
- 2 cloves garlic, chopped
- 1 large red onion, chopped
- 3 tablespoons extra-virgin olive oil, plus more for orzo
- 1 tablespoon ground cumin
- ½ teaspoon salt
- 1 cup dried orzo
- ½ cup seedless raisins, plumped in hot water
- ½ bunch fresh parlsey, chopped
- ½ tablespoon lemon juice
- Freshly cracked black pepper
Yield
Serves: 4
Preparation
Preheat the oven to 375°F.
Place carrots, garlic, onions, EVOO, cumin and salt into a metal bowl and mix until evenly combined. Spread the mixture onto a baking sheet and roast in oven for 30 minutes.
Meanwhile, boil water in a pot. Add orzo and cook for 7 to 10 minutes, or until al dente. Drain the orzo, add a little EVOO to prevent sticking and allow to cool.
When carrots and onions are ready, transfer them to a metal bowl and toss with the orzo. Stir in the raisins, then add parsley, lemon juice and pepper and salt to taste.
Serve at room temperature.