Tis the season for comfort food. During these chilly days and nights, it is easy to indulge in heavier dishes — with all the soups and chilis and bacon out there (oooh bacon, how I love thee). This dish warms the soul with its creamy, rich orzo yet the fruit and fresh herbs keep it light and fresh. It’s a dish fit for holiday meals or chilled and enjoyed on a picnic blanket with your loved one.
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RECIPE: ORZO WITH APPLES, CRANBERRIES, AND TOASTED ALMONDS
serves 8
Ingredients:
- 4 cups of low-sodium chicken or vegetable stock
- 2 cups of orzo (or couscous), regular or whole wheat
- 1/4 cup chopped fresh parsley
- 1 1/2 tablespoons fresh rosemary
- 1 teaspoons chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup toasted slivered almonds
Directions:
In a medium saucepan, add the chicken stock and bring to a boil. Follow the directions to cook your orzo (you may need to add some water to your pot to meet their requirements).
While the orzo is cooking, toast your almonds until golden brown by stirring them in a sauté pan over medium heat. Remove from heat and set aside. You can also toast your almonds in the oven at 350 degrees F. Bake for 8 to 10 minutes in a single layer and cool.
Once your orzo is cooked, strain the liquid out (as much as possible) and add the parsley, rosemary, thyme, apple, cranberries, and almonds. Combine and serve.
Note:
Add some fresh arugula, either cooked or uncooked, for some added greens.
Categories: Recipes, Sides, Vegetarian |
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