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    You are in: Home / Recipes / Orzo With Celery, Cranberries and Pecans Recipe
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    Orzo With Celery, Cranberries and Pecans

    Orzo With Celery, Cranberries and Pecans. Photo by CSR1

    1/1 Photo of Orzo With Celery, Cranberries and Pecans

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Cookgirl's Note:

    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).

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      STUFFING: Melt butter with olive oil in a medium skillet over medium-high heat.
    2. 2
      Add diced onion, cooking 4 minutes or until onions are translucent and golden brown.
    3. 3
      Add celery; cook 4 minutes longer.
    4. 4
      In a large bowl, combine the drained orzo, cooked celery and onion, cranberries, nuts, basil, lemon juice, salt and pepper to taste.
    5. 5
      Toss gently.
    6. 6
      At this point, if desired, the orzo is now ready to be stuffed.
    7. 7
      Variations:.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Remove from heat and stir in the cranberries, pecans, fresh basil, lemon juice, salt and pepper.
    11. 11
      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.

    Ratings & Reviews:

    • on November 04, 2010

      55

      I've made this recipe several times, but with brown rice since I just never have orzo around. And usually slivered almonds instead of pecans. The flavors are incredible, and I've used this recipe as a base for other food items. I turned it into a sort of casserole for Thanksgiving last year, for example, and everyone raved about it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2011

      I made this using whole wheat orzo and it turned out great. I used slivered almonds instead of pecans. The cranberries and lemon juice add a special zing. It's really delicious warm or cold. I'll definitely make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2011

      I have made this several times now and I think it is a new go to side dish. I used brown rice instead of orzo. I toasted the pecans (enhanced the flavor). I think what I like the best is that it isn't too much more work than plain rice, but wow what a difference it makes!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Orzo With Celery, Cranberries and Pecans

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.0
     
    Calories from Fat 102
    37%
    Total Fat 11.4 g
    17%
    Saturated Fat 2.2 g
    11%
    Cholesterol 5.0 mg
    1%
    Sodium 66.5 mg
    2%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.1 g
    12%
    Protein 6.8 g
    13%

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