Orzo with Dried Cranberries and Almonds
- Servings: 4
Taste the perfect combination of sweet and savory with our orzo salad. Tender orzo, tart cranberries, and crunchy almonds — a delicious delight.
|1 cup||San Giorgio® Orzo|
|1/4 tsp||crumbled saffron threads|
|2 tsps||grated orange peel|
|3 Tbsps||fresh orange juice|
|3 Tbsps||olive oil|
|1/3 cup||dried cranberries|
|3 Tbsps||sliced almonds|
|2||scallions, diagonally thinly sliced|
|coarse salt, optional|
- In a saucepan, boil orzo in 6 cups of water with saffron for 8 minutes; or, until orzo is al dente. Drain and rinse under cool water.
- In a separate bowl, whisk grated orange peel, orange juice, and salt (if desired) slowly adding oil, whisking until the dressing is combined.
- Toss orzo with dressing. Stir in dried cranberries, almonds and scallions.
- Serve at room temperature.