- 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.
Originally published as Walnut Cranberry Orzo in Light & Tasty December/January 2008, p61
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Reviewed Mar. 3, 2011
"A family favorite; surprising mix of ingredients that tastes wonderful. Easy to make. Great taste as leftovers."