Pistachio Cranberry Orzo Recipes

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PISTACHIO CRANBERRY ORZO



Pistachio Cranberry Orzo image

"This recipe was originally an entree with chicken and linguini," notes Barbara Spitzer of Lodi, California. "I keep changing the ingredients to go with whatever else I'm serving for dinner, but my husband prefers this recipe."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/3 cup uncooked orzo pasta
1 shallot, finely chopped
2 teaspoons olive oil
2 teaspoons butter
1/4 cup pistachios, chopped
1/4 cup dried cranberries
1/4 cup heavy whipping cream
1/4 cup chicken broth
3 tablespoons Marsala wine or additional chicken broth
Dash salt and pepper

Steps:

  • Cook orzo according to package directions. Meanwhile, in a nonstick skillet, saute shallot in oil and butter for 1 minute. Add the pistachios; saute for 1-2 minutes or until lightly browned. , Stir in the cranberries, cream, broth and wine. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper.

Nutrition Facts : Calories 422 calories, Fat 19g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 241mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 3g fiber), Protein 9g protein.

PISTACHIO-CRANBERRY-CANDIED ORANGE BARK



Pistachio-Cranberry-Candied Orange Bark image

Provided by Food Network Kitchen

Time 1h20m

Yield 1 pound bark

Number Of Ingredients 4

1 pound white chocolate
1/2 cup chopped pistachios
1/2 cup dried cranberries
1/2 cup chopped candied orange peel

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
  • Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL



Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

8 ounces (a scant 1 1/3 cups) orzo
1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned
1 teaspoon chopped fresh coriander
1/4 teaspoon ground coriander
1/3 cup thinly sliced scallions
1/3 cup sliced toasted almonds
4 tablespoons ginger oil
squeeze of half lemon
salt and freshly ground pepper

Steps:

  • Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
  • Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

CRANBERRY-PISTACHIO OATMEAL MUFFINS



Cranberry-Pistachio Oatmeal Muffins image

Wholesome and delicious! Oatmeal and applesauce with brown sugar--what's not to love? Give these cranberry oatmeal muffins a try, you won't be disappointed.

Provided by dsalegriainc

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Cranberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

3 cups old-fashioned rolled oats
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsweetened applesauce
1 cup 2% milk
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
¾ cup chopped pistachios, or more to taste
¾ cup dried cranberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
  • Combine rolled oats, brown sugar, baking powder, and salt in a large mixing bowl and mix well.
  • Combine applesauce, milk, eggs, butter, and vanilla extract in another bowl; whisk until thoroughly combined. Pour into dry ingredients and mix thoroughly.
  • Scoop batter into prepared muffin tin almost to the top. Top with pistachios and cranberries.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.6 g, Cholesterol 40.3 mg, Fat 9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 3 g, Sodium 235.6 mg, Sugar 17.8 g

CRANBERRY ORZO SALAD



Cranberry Orzo Salad image

This is an wonderful salad for a potluck or picnic. It is gorgeous to look at and delicious to taste. It is very forgiving, add or adjust ingredients or seasonings as you desire. You might want to add a tad more vinegar depending on how tart you like your salads. I adapted this salad from a cous cous recipe from Silvia Lehrer/and Charlie from another site. You could add some cooked shrimp to this salad to make it a little more substantial.

Provided by dawnie2u

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb dry orzo pasta
2 cups boiling water
1 teaspoon kosher salt
1 1/2 tablespoons curry powder
1 bunch green onion (thinly sliced)
19 ounces garbanzo beans (drained)
1 red pepper (diced)
1 yellow pepper (diced)
1 1/2 cups dried cranberries
1 teaspoon kosher salt (or to taste)
fresh ground pepper (to taste)
5 tablespoons rice vinegar
1/2 cup olive oil
1 teaspoon kosher salt (or to taste)
1 seedless cucumber

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.

Nutrition Facts : Calories 444.7, Fat 15.5, SaturatedFat 2.2, Sodium 866, Carbohydrate 65.6, Fiber 7.1, Sugar 3.9, Protein 11.9

EASY PISTACHIO-CRANBERRY NOUGAT



Easy Pistachio-Cranberry Nougat image

Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 2h15m

Yield Makes about 32 pieces

Number Of Ingredients 6

Nonstick cooking spray, for pan
1 cup dry milk powder, plus more for dusting
1 stick unsalted butter
1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces
3/4 cup dried cranberries
3/4 cup pistachios

Steps:

  • Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
  • Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
  • Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Provided by Gerry Meyer

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 10

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  • Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  • Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 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.

PISTACHIO-CRANBERRY TORRONE



Pistachio-Cranberry Torrone image

Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides its addition of pistachios, our updated torrone takes leave of tradition with dried cranberries and shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 dozen pieces

Number Of Ingredients 9

2 pieces edible rice paper, (9 by 13 inches each)
1 cup sugar
1/2 cup honey
3 tablespoons light corn syrup
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups shelled salted pistachios, (about 7 ounces)
1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
1/2 cup dried cranberries

Steps:

  • Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
  • Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
  • Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.
  • Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.

PISTACHIO CRANBERRY ORZO



Pistachio Cranberry Orzo image

Make and share this Pistachio Cranberry Orzo recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/3 cup uncooked orzo pasta
1 shallot, finely chopped
2 teaspoons olive oil
2 teaspoons butter
1/4 cup pistachios, chopped
1/4 cup dried cranberries
1/4 cup heavy whipping cream
1/4 cup chicken broth
3 tablespoons marsala wine (or additional chicken broth)
salt
pepper

Steps:

  • Cook orzo according to package directions.
  • Meanwhile, in a nonstick skillet, saute shallot in oil and butter for 1 minute.
  • Add the pistachios; saute for 1-2 minutes or until lightly browned.
  • Stir in the cranberries, cream, broth, and wine.
  • Cook over medium heat for 3-4 minutes or until thickened.
  • Drain orzo; add to cranberry mixture.
  • Season with salt and pepper.

Nutrition Facts : Calories 476.2, Fat 26.9, SaturatedFat 10.9, Cholesterol 50.8, Sodium 147, Carbohydrate 32.3, Fiber 3, Sugar 3.4, Protein 8.4

ORANGE, CRANBERRY & PISTACHIO PAVLOVA



Orange, cranberry & pistachio pavlova image

Looking for a vegan Christmas dessert that's a little lighter than Christmas pud? This orange, cranberry and pistachio pavlova is just the ticket

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 2h45m

Number Of Ingredients 9

400g can chickpeas
1 tsp cream of tartar
260g caster sugar
3 oranges, peeled
1 tbsp icing sugar
½ tsp cinnamon
350g dairy-free coconut yogurt
large handful of dried cranberries
large handful of pistachios, roughly chopped

Steps:

  • Heat the oven to 140C/120C fan/gas 2 and line a large baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be used to make the meringue). Tip the chickpeas into a sealed container and chill for use in another recipe. Pour the liquid into a large bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electric whisk for 15-18 mins until the mixture has tripled in size and is holding stiff peaks (it will take a while for it to thicken initially, so just keep beating until this happens). Add the caster sugar 1 tbsp at a time, whisking well between each addition until all the sugar has been incorporated and you are left with a fluffy meringue.
  • Use a little of the meringue to stick the baking parchment to the tray, then spoon the meringue into the centre of the parchment and spread into a roughly 15cm round pavlova, making the sides slightly higher than the middle (it will deflate and spread a little more in the oven). Bake on the bottom shelf of the oven for 2 hrs. The meringue will still feel slightly soft once cooked, but as it cools it will set and be able to come away from the parchment easily. Leave to cool completely. The meringue can be cooked up to two days in advance. Once it has cooled completely, wrap well or keep in an airtight container.
  • Cut the pith from the oranges using a serrated knife, then slice into rounds. Dust the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the middle, then top with the cinnamon oranges, cranberries and pistachios.

Nutrition Facts : Calories 342 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

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From simple-veganista.com


CRANBERRY AND PISTACHIO CRUSTED FISH - ADORE FOODS
2022-02-28 Line 2 oven trays with baking paper. Put bread, garlic, pistachios, dried cranberries and parsley in a food processor. Process until mixture is finely chopped and well combined. Transfer mixture to a medium bowl. Season with salt and pepper. Add the eggs and mix until mixture comes together. Top fish fillets with breadcrumb mixture, …
From adorefoods.com


5* PISTACHIO CRANBERRY ORZO (2) - RECIPECIRCUS.COM
1. Cook orzo according to package directions. Meanwhile, in a nonstick skillet, saute shallot in oil and butter for 1 minute. Add the pistachios; saute for 1-2 minutes or until lightly browned. 2. Stir in the cranberries, cream, broth and wine. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture ...
From recipecircus.com


PISTACHIO CRANBERRY SHORTBREAD COOKIES RECIPE - DINNER, THEN …
2020-03-10 Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined. Separate the dough into two balls and roll into logs. Wrap each piece of dough with saran wrap and freeze for 3 hours. Cut cookies 1/2" thick and bake for …
From dinnerthendessert.com


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