Walnut Cranberry Orzo Recipes

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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.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY-WALNUT RICE



Cranberry-Walnut Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1/2 cup orzo
1 1/2 cups long-grain white rice
About 2 2/3 cups chicken stock
A generous handful dried, sweetened cranberries (recommended: Craisins by Ocean Spray)
1/3 cup walnut pieces, toasted
4 scallions, thinly sliced on an angle

Steps:

  • Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.

CRANBERRY WALNUT RELISH I



Cranberry Walnut Relish I image

This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.

Provided by Marlene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 8

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
¾ cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  • Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g

ORZO WITH MUSHROOMS AND WALNUTS



Orzo with Mushrooms and Walnuts image

This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.

Provided by Amanda Dattilio

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 7

⅓ cup chopped walnuts
3 tablespoons olive oil
2 onions, chopped
1 pound fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
  • Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
  • Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g

WILD RICE AND ORZO WITH TOASTED WALNUTS



Wild Rice and Orzo with Toasted Walnuts image

Categories     Nut     Pasta     Rice     Side     Wedding     Dinner     Tree Nut     Walnut     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12 cups

Number Of Ingredients 10

1 1/2 cups wild rice
6 cups water
1 teaspoon salt
6 tablespoons walnut oil* or extra-virgin olive oil
1 pound orzo (rice-shaped pasta)
3 tablespoons fresh lemon juice plus additional to taste
plus additional fresh lemon juice to taste
2/3 cup finely chopped scallion
1 cup chopped toasted walnuts
*available at specialty foods shops

Steps:

  • In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
  • In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
  • Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
  • Serve mixture at room temperature.

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.

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

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.

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