Cranberry Pecan Orzo Recipes

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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.

FETA & CRANBERRY ORZO SALAD



Feta & Cranberry Orzo Salad image

It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.-Antigone Papoutsis, Nederland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 cups reduced-sodium chicken broth
1-1/2 cups uncooked orzo pasta
1 cup (4 ounces) crumbled feta cheese
1/2 cup dried cranberries
4 green onions, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 350 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 619mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

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.

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

CHEWY CRANBERRY PECAN BARS



Chewy Cranberry Pecan Bars image

I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons all-purpose flour, divided
2 tablespoons plus 1-1/4 cups sugar, divided
1/4 cup cold butter
2/3 cup chopped pecans, divided
1 large egg
2 large egg whites
2 tablespoons fat-free milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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