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!

INGREDIENTS:
• 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


DIRECTIONS:
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