Home > Recipes > Pistachio Cranberry Orzo

Pistachio Cranberry Orzo Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

“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.”

This recipe is:

Contest Winning

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Pistachio Cranberry Orzo Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

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

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.

Reviews for Pistachio Cranberry Orzo (0)