Pistachio Cranberry Orzo Recipe

Pistachio Cranberry Orzo Recipe
Photo by: Taste of Home
Rating

100% would make again

“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.”

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  • 2 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup uncooked orzo pasta
  • 1 shallot, finely chopped
  • 2 teaspoons Crisco® Extra Virgin Olive Oil or Canola 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

Directions

  • 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 or additional broth. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper. Yield: 2 servings.

Nutrition Facts: 3/4 cup (prepared with half-and-half cream) equals 422 calories, 19 g fat (6 g saturated fat), 25 mg cholesterol, 241 mg sodium, 48 g carbohydrate, 3 g fiber, 9 g protein.

Pistachio Cranberry Orzo published in Cooking for 2 Fall 2006, p31

Tip

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.

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Pistachio Cranberry Orzo Recipe

Pistachio Cranberry Orzo

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