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Orzo Pilaf in a bowl
Anneke Silva

Orzo Pilaf

4.50 from 4 votes
This Orzo Pilaf is everything you want from a pilaf. It's smooth, bright, and flavourful. Chicken stock creates a beautiful flavour base, while the saffron adds an earthy complexity that complimented by the creamy orzo. Although this dish is delicious right out of the pot, what makes it truly spectacular is the toppings: crunchy cashews, caramelized onions, and tart dried cranberries all sauteed in flavourful extra virgin olive oil. Best of all, this delicious meal can be on your table in 15 minutes!
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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 346
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Frying Pan
  • Pasta Pot
  • Spatula
  • Kitchen knife
  • Cutting Board
  • Mortar and pestle

Method
 

Toppings
  1. Heat the olive oil in a pan on medium.
  2. Sautee the onions for 7 minutes until they start to become golden.
    Sautee the onions for 7 minutes until they start to become golden.
  3. Add the cashews and sautee for an additional 3 minutes.
    Add the cashews and sautee for an additional 3 minutes.
  4. Add the cranberries and sautee for 3 more minutes then set aside.
    Add the cranberries and sautee for 3 more minutes then set aside.
Pilaf
  1. Bring your chicken broth to a boil with the salt.
    Bring your chicken broth to a boil with the salt.
  2. Grind the saffron and add it to the pot, then add your orzo. Cook for 8 minutes until all dente.
  3. Serve with the sauteed cashews, onions, and dried cranberries.
    Serve with the sauteed cashews, onions, and dried cranberries.