Chris has a real love for orzo salads. When I spied the recipe for Orzo Stuffing with Celery, Cranberries and Pecans on the back of the celery's plastic bag, I figured it was worth a try. Especially since Ants on a Log did not pass the Will snack test. I had to do something with all that celery (I was happy he did at least try the celery).
Orzo Stuffing with Celery, Cranberries and Pecans
1 tbsp. butter
1 tbsp. olive oil
1 cup diced onion
1 1/2 cups diced celery
1 1/2 cups orzo pasta, cooked in chicken broth, drained
3/4 cup dried cranberries
3/4 cup sliced, toasted pecan or almonds (I used almonds)
3 tbsp. sliced fresh basil
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
First cook the orzo then move on to their instructions ...
1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion, cook four minutes or until onions are translucent and golden brown. Add celery; cook four more minutes.
2. Combine orzo, celery mixture, cranberries, pecans or almonds, basil, lemon juice, salt and pepper in medium bowl; toss gently to combine.
First reaction was that it needed something so I added a good helping of feta cheese. Not much that feta can't make better. Chris liked it. The recipe makes a huge bowl so I share the results with the neighbors and got thumbs up from them too. Served cold, the consensus was that the orzo stuffing was "refreshing." I'm happy to have a new recipe to take to potlucks. I hope you enjoy it too.
Here's something else you should try: Noodlehead's Thai Noodles. Anna shared the recipe on the Southern Institute for Domestic Arts and Crafts for Jenny's Meals Kids Love series. Sadly my kids didn't love it as much as Chris and I. Chris asked that the recipe be put into rotation. Now that is high praise!
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