Orzo With Celery Cranberries And Pecans Recipes

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ORZO PASTA SALAD WITH DRIED CRANBERRIES



Orzo Pasta Salad with Dried Cranberries image

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

3 ½ cups water
1 (16 ounce) package uncooked orzo pasta
¼ teaspoon salt
1 bunch green onions, chopped
¾ cup chopped celery
½ cup dried cranberries
2 tablespoons lemon juice
2 tablespoons sesame oil
1 tablespoon distilled white vinegar
1 tablespoon olive oil
1 pinch cayenne pepper
¾ cup chopped pecans
⅓ cup chopped fresh cilantro

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



Walnut Cranberry Orzo image

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

1-1/4 cups uncooked orzo pasta
1 medium sweet red pepper, chopped
1 small onion, chopped
1-1/2 teaspoons olive oil
1/2 cup reduced-sodium chicken broth or vegetable broth
1/2 cup dried cranberries
1/4 teaspoon salt
1/2 cup chopped walnuts, toasted
1/4 cup grated Parmesan cheese

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



Orzo Salad With Cranberries & Pecans image

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

8 ounces orzo pasta (1/2 box)
3/4 cup dried sweetened cranberries
2 medium carrots, fine dice
1 small cucumber, peeled, seeded and diced
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon raw honey
1/4 teaspoon dried thyme (optional)
sea salt, to taste
fresh ground black pepper, to taste
1/3 cup scallion, thinly sliced (about 2-3 scallions)
1/4 cup pecans, toasted and coarsely chopped
finely chopped fresh basil leaves or 3 -5 cucumbers, slices

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



Orzo With Celery, Cranberries and Pecans image

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

1 tablespoon butter
1 tablespoon olive oil
3/4 cup yellow red onion (if desired, use red onion if you choose to prepare this as a salad)
1 1/2 cups diced celery
1 1/2 cups orzo pasta (cooked in vegetable or chicken broth and drained)
1/2 cup dried cranberries (reduced from 3/4 cup)
1/2 cup pecans (toasted) or 1/2 cup sliced almonds (toasted)
3 tablespoons fresh basil (fresh only!)
2 teaspoons lemon juice
1 pinch salt
cracked black pepper

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



CRANBERRY-PECAN ORZO image

Categories     Pasta     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Healthy     Vegan     Boil

Yield 4-6

Number Of Ingredients 7

1/2 lb. orzo pasta
1 c. dried cranberries
1 c. chopped pecans
2 oranges
1 bunch scallions or green onions
1/2 olive oil (roughly)
Salt and freshly ground black pepper to taste

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



WILD RICE & ORZO CRANBERRY SALAD image

Categories     Salad     Side

Yield 15+ people

Number Of Ingredients 15

3.5 cups chicken stock for cooking of rice
3.5 cups water (or chicken stock) for orzo
1 cup (dry) wild rice
2 cups (dry) orzo
1/8 cup chopped italian parsley
1.5 cup chopped green onion (using plenty of green portion)
1.5 cups chopped pecans
2 cups chopped celery
2 cups dried cranberries
3/4 cup fruity wine (white zinfandel works well)
Dressing:
1/4 cup OJ concentrate
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1/16 cup or 1.5 Tbsp grated fresh ginger

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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