ORZO PASTA SALAD WITH DRIED CRANBERRIES
When I make this, everyone always wants the recipe. I hope you enjoy this pasta salad with your favorite dishes or as a side for your BBQ.
Provided by Douglas Moser
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 52.1 g, Fat 13.3 g, Fiber 4.1 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 93 mg, Sugar 8.5 g
WALNUT CRANBERRY ORZO
I came up with this delightful side dish after becoming fascinated by the tiny pasta. With red pepper, cranberries, walnuts and Parmesan, it's as colorful as it is flavorful. -Judith Comstock, Salado, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 10g protein.
ORZO SALAD WITH CRANBERRIES & PECANS
From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.
Provided by kitty.rock
Categories Berries
Time 20m
Yield 4-6 1/2-cup servings, 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 439.5, Fat 12.1, SaturatedFat 1.3, Sodium 733.6, Carbohydrate 74.6, Fiber 7.1, Sugar 22.8, Protein 11.7
ORZO WITH CELERY, CRANBERRIES AND PECANS
Found printed on a package of celery from Cali. A recipe that can be either prepared as a stuffing or served as a side dish (or salad with a few modifications).
Provided by COOKGIRl
Categories Fruit
Time 35m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 11
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.
CRANBERRY-PECAN ORZO
Categories Pasta Side Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy Vegan Boil
Yield 4-6
Number Of Ingredients 7
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.
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