Frying Pan
Pasta Pot
Spatula
Kitchen knife
Cutting Board
Mortar and pestle
Toppings
- 2 tbsp Extra Virgin Olive Oil
- 1 medium Red Onion thinly sliced
- 3/4 cup Cashews
- 1/4 cup Dried Cranberries
Orzo Pilaf
- 1 large pinch Saffron
- 2 cups Orzo Pasta
- 1/3 tsp Kosher Salt
- 6 cups Chicken Broth preferably homemade
Toppings
Heat the olive oil in a pan on medium.
Sautee the onions for 7 minutes until they start to become golden.
Add the cashews and sautee for an additional 3 minutes.
Add the cranberries and sautee for 3 more minutes then set aside.
Pilaf
Bring your chicken broth to a boil with the salt.
Grind the saffron and add it to the pot, then add your orzo. Cook for 8 minutes until all dente.
Serve with the sauteed cashews, onions, and dried cranberries.
Calories: 346kcal | Carbohydrates: 47g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1006mg | Potassium: 263mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg