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orzo with celery cranberries and pecans



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  • Carbohydrates: 272.0
  • Fats: 17.0
  • Dietary Fiber: 12.0
  • Minerals: 2.0
  • Proteins: 13.0
  • Vitamins: 11.0
  • Water: 12.0


  1. Stuffing: melt butter with olive oil in a medium skillet over medium-high heat
  2. Add diced onion
  3. Cooking 4 minutes or until onions are translucent and golden brown
  4. Add celery
  5. Cook 4 minutes longer
  6. In a large bowl
  7. Combine the drained orzo
  8. Cooked celery and onion
  9. Cranberries
  10. Nuts
  11. Basil
  12. Lemon juice
  13. Salt and pepper to taste
  14. Toss gently
  15. At this point
  16. If desired
  17. The orzo is now ready to be stuffed
  18. Variations:
  19. As a side dish: heat up the olive oil and butter in a saute pan on medium heat
  20. Saute the celery
  21. Onion and uncooked orzo pasta until lightly browned
  22. Add 3 cups water or broth and bring to boil
  23. Cover pan
  24. Reduce heat and simmer on low for 20 minutes or until liquid has evaporated
  25. Remove from heat and stir in the cranberries
  26. Pecans
  27. Fresh basil
  28. Lemon juice
  29. Salt and pepper
  30. To make it as a salad: boil orzo and cook until tender
  31. Drain and rinse under cool water
  32. Drain again
  33. Transfer orzo to a salad bowl
  34. Add the diced onion
  35. Minced celery and shredded basil to the pasta
  36. In a small non-reactive bowl
  37. Whisk together about 2 tablespoons olive oil
  38. 2 tablespoons lemon juice
  39. Salt and pepper
  40. Stir the vinaigrette into the orzo
  41. Fyi: the butter is omitted

Step 21

Total Time in Minute 35

Ingredients Count 11

cooking orzo with celery  cranberries and pecans

See More Relate Photo



Olive oil

Red onion


Orzo pasta

Dried cranberries


Fresh basil

Lemon juice


Cracked black pepper

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