Walnut Cranberry Orzo
Light & Tasty
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Judith Comstock of Salado, Texas came up with this delightful side dish after becoming fascinated by the tiny pasta. With red pepper, cranberries, walnuts and Parmesan, it's as colorful as it is flavorful.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1-1/4 cups uncooked orzo pasta
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 1-1/2 teaspoons olive oil
- 1/2 cup reduced-sodium chicken broth or vegetable broth
- 1/2 cup dried cranberries
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, toasted
- 1/4 cup grated Parmesan cheese
Directions:
Cook orzo according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute red pepper and onion in oil until tender. Stir in the broth, cranberries and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain orzo; toss with vegetable mixture. Sprinkle with walnuts and Parmesan cheese. Yield: 6 servings.