Cranberry Pecan Orzo Recipes

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.

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.

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.

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.

CRANBERRY ORZO SALAD

Steps:

• Cook orzo according to package instructions.
• Slice the cuke lengthwise, then slice it.
• Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
• Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
• Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.