Save on Pinterest

Pistachio Cranberry Orzo

“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.”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/3 cup uncooked orzo pasta
  • 1 shallot, finely chopped
  • 2 teaspoons olive 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. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper.
Nutrition Facts
3/4 cup: 422 calories, 19g fat (6g saturated fat), 25mg cholesterol, 241mg sodium, 48g carbohydrate (17g sugars, 3g fiber), 9g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • steeler_fan
    Dec 13, 2014

    Positively delicious - I make this side dish all the time now and it's super easy to make!

  • JaniceBaer
    Mar 16, 2014

    This is an absolutely fabulous side dish! I actually triple or quadruple the recipe and bring it to dinner parties cause no one else has such a unique dish! Definitely a keeper!

  • williamsegraves
    Jan 28, 2012

    Dear gods this was MAGNIFICENT!!!! I will make this again and again and again!!!

  • Ash Crimmins
    Oct 20, 2011

    No comment left

  • Sandy1947
    Jun 19, 2011

    HUGE hit at a girlfriends' luncheon. I inadvertently added my diced poached chicken breasts to this dish and we loved it. All asked for the recipe. Yummy warm or at room temp. Woodsy in W. Bend, WI

  • Pamela
    Jan 28, 2007

    No comment left