Cranberry Pecan Orzo Recipes

ORZO PASTA SALAD WITH DRIED CRANBERRIES

Steps:

• Bring water, orzo, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until orzo is tender, 20 to 25 minutes.
• Rinse orzo under cold water and scrape into a large bowl. Let cool for 20 minutes.
• Stir in green onions, celery, cranberries, lemon juice, sesame oil, vinegar, olive oil, and cayenne pepper. Let stand at room temperature until flavors blend, about 1 hour. Stir in pecans and cilantro before serving.

ORZO WITH CELERY, CRANBERRIES AND PECANS

Steps:

• STUFFING: Melt butter with olive oil in a medium skillet over medium-high heat.
• Add diced onion, cooking 4 minutes or until onions are translucent and golden brown.
• Add celery; cook 4 minutes longer.
• In a large bowl, combine the drained orzo, cooked celery and onion, cranberries, nuts, basil, lemon juice, salt and pepper to taste.
• Toss gently.
• At this point, if desired, the orzo is now ready to be stuffed.
• Variations:.
• As a SIDE DISH: Heat up the olive oil and butter in a saute pan on medium heat. Saute the celery, onion and UNCOOKED orzo pasta until lightly browned.
• Add 3 cups water or broth and bring to boil. Cover pan, reduce heat and simmer on low for 20 minutes or until liquid has evaporated.
• Remove from heat and stir in the cranberries, pecans, fresh basil, lemon juice, salt and pepper.
• To make it as a SALAD: boil orzo and cook until tender. Drain and rinse under cool water. Drain again. Transfer orzo to a salad bowl. Add the diced onion, minced celery and shredded basil to the pasta. In a small non-reactive bowl, whisk together about 2 tablespoons olive oil, 2 tablespoons lemon juice (play around with the proportion and amount of oil and lemon juice as desired), salt and pepper. Stir the vinaigrette into the orzo. FYI: the butter is omitted.

RICE PILAF WITH CRANBERRIES AND PECANS

Steps:

• Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
• While the rice is cooking, melt the butter in a large skillet over medium heat.
• Add the onion and cook for 4-5 minutes or until softened.
• Add the apples and cook for another 3-4 minutes or until softened.
• Pour the cooked rice into the pan with the onions and apples, then stir to combine.
• Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.

FETA & CRANBERRY ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.

WALNUT CRANBERRY ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, saute red pepper and onion in oil until tender. Stir in the broth, cranberries and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain orzo; toss with vegetable mixture. Sprinkle with walnuts and Parmesan cheese.

CRANBERRY PECAN AND ORANGE ORZO PASTA SALAD

Steps:

• Cook the orzo pasta according to package until al dente. Run under cold water and put in large mixing bowl.
• Add the the dried cranberries, pecans, Italian parsley to the orzo pasta. In a small bowl or mason jar whisk together the orange juice, red wine vinegar, sugar and honey.
• Pour the dressing over the orzo salad and mix well. Top with freshly grated orange zest and extra fresh Italian parsley for garnish.

ORZO SALAD WITH CRANBERRIES & PECANS

Steps:

• In a small pan, bring water to boil.
• Stir in orzo and cook until just tender, then drain.
• Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
• In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
• Pour over orzo mixture and stir to coat.
• Add salt and pepper to taste.
• Cover and refrigerate until ready to serve.
• Stir in scallions and pecans just before serving.
• Garnish with basil or extra cucumber slices.

CRANBERRY-PECAN ORZO

Steps:

• Zest oranges, placing zest in a large bowl. Juice oranges, and soak cranberries in the juice in a small bowl. Cook pasta in boiling salted water until al dente, approximately 8-10 minutes. While pasta is cooking, chop scallions and place in bowl with orange zest. Add the pecans, drained orzo, cranberries and orange juice, and season with salt and pepper. Drizzle in olive oil until pasta looks moist. Serve immediately, or chill for later. Can be made a day ahead.

WILD RICE & ORZO CRANBERRY SALAD

Steps:

• Bring chicken stock for rice to boil and add wild rice simmer for 55 minutes covered. In separate saucepan, add cranberries and wine, bring up to boil and continue cooking on medium-low for 5 minutes and put in a bowl to cool. Next, bring water to boil for orzo, add orzo and cook pasta for 9 minutes. Note when done you won't need to drain orzo as it should absorb most of the liquid and you may need to add a bit more. You will likely have time to chop other ingredients while rice finishes. When rice done, put in a large bowl with orzo and combine well. Add celery, onion, parsley, pecans, and cranberries and mix well again. Add dressing and mix well again and chill.