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Walnut Cranberry Orzo
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |