Orzo with Celery Cranberries and Pecans
Delight your taste buds with this vibrant Orzo with Celery, Cranberries, and Pecans recipe, a perfect balance of flavors and textures that's as enticing as it is easy to prepare. Featuring tender orzo pasta, crisp sautéed celery, chewy bursts of dried cranberries, and the nutty crunch of toasted pecans, this dish is elevated with a zesty drizzle of lemon juice and a fresh sprinkle of parsley. Ready in just 30 minutes, this versatile recipe works beautifully as a light lunch, a holiday side dish, or a quick dinner. Plus, it can be served warm or at room temperature, making it ideal for potlucks or meal prep. Packed with wholesome ingredients and unforgettable flavor, this orzo recipe is sure to become a new favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 stalks celery, finely chopped
- 1 cup dried cranberries
- 1 cup pecans, roughly chopped
- 2 tablespoons lemon juice
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoon black pepper
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add the salt and orzo, then cook according to the package instructions (typically 8-10 minutes), stirring occasionally. Once cooked, drain and set aside.
While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped celery to the skillet and sauté for 2-3 minutes until it becomes slightly tender but still crisp.
In a small dry skillet, toast the pecans over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
In a large mixing bowl, combine the cooked orzo, sautéed celery, dried cranberries, and toasted pecans.
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the mixture. Toss gently to combine.
Season with black pepper to taste and sprinkle with chopped parsley for garnish.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 105.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
