I originally developed this recipe for Shibolim of Israel, producers of a line of allnatural whole grain products. This wonderful combination of colors, along with a sophisticated blend of ingredients, enhances whole wheat orzo, which is rice-shaped pasta. This versatile side dish goes perfectly with meat or poultry. If you don
- 6 cups water -
- 2 cups vegetable or chicken stock -
- 1 Tbsp extra-virgin olive oil -
- ½ tsp salt -
- 1 pkg (9 oz) whole wheat orzo -
- 2 Tbsp extra-virgin olive oil -
- 1 Spanish onion, chopped -
- 1 Tbsp freshly minced ginger (optional) -
- ¼ cup dried cranberries -
- ¼ cup toasted slivered almonds -
- ¼ tsp freshly ground black pepper -
- 2 Tbsp chopped fresh Italian parsley -
- 1 tsp grated lemon zest -
1. In a large saucepan, bring water, soup stock, 1 Tbsp olive oil and salt to a boil. Add orzo and bring to a second boil. Cook uncovered 12 to 14 minutes or until orzo is “al dente.” Drain well.
2. Meanwhile, heat 2 Tbsp oil in a large skillet on medium heat. Add onion and sauté until transparent. Add ginger and sauté 1 to 2 minutes longer, until ginger becomes fragrant.
3. Add dried cranberries, almonds, and black pepper to skillet and mix gently.
4. Add cooked orzo and toss thoroughly.
5. Add chopped parsley and lemon zest just before serving. Delicious served warm or at room temperature.