Thursday, April 22, 2010

Orzo Stuffing with Celery, Cranberries, & Pecans

I've had these cranberries and a box of orzo in my pantry for a while now, trying to figure out a different way to use either of them. I wanted to do something besides a dessert with the cranberries and something other than an herbed orzo...just different. Well, the other night I bought some celery. After I was done cutting it up for snacking, I went to throw away the bag that it came in. I happened to glance on the back and caught a glimpse of the recipe title. I knew I had to try it. I had just about everything for it. So, I did...and I loved it. I think this was so yummy. I LOVE the cranberries and pecans in it. It was also REALLY easy and super quick. I would love to try this for Thanksgiving. It has a very "Fall-ish" taste. I know that's not a word, but work with me. Enjoy!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 ½ cups diced celery
• 1 ½ cups orzo pasta, cooked in chicken broth, drained
• ¾ cup dried cranberries
• ¾ cup sliced, toasted pecans or almonds - I used pecans, roughly chopped.
• 3 tablespoon sliced fresh basil - I used a pinch of dried basil, and it tasted just fine.
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion; cook 4 minutes or until onions are translucent and golden brown. Add celery; cook 4 more minutes
2. Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice, salt, and pepper in medium bowl; toss gently to combine.

Recipe Source: Dandy Celery package


  1. I love rice so to see it used in a different way with cranberries and pecans (which I happen to enjoy both)... is right up my alley! Thanks for sharing!!! Love ya, Momma

  2. Well, it's not It looks like rice. It's rice shaped pasta called orzo, but I'm sure you could use rice instead.

  3. I LOVE this! I made it off the celery bag too. Cranberries, pecans, pasta...what's not to love?!?!?