Orange (Pecan) Orzo
Perfect as a side dish to most anything! Fun to make/eat and it’s a great way to get some yummy vitamin C into your diet– Enjoy!
1 cup Orzo (can substitute wild or Brown rice)
1 1/4 cups veggie stock (or chicken stock - optional), preferably homemade
2 tablespoons unsalted butter
1 cup seedless green grapes, halved
1 cup mandarin oranges
1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped (optional)
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly ground black pepper
Place the orzo/rice, stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat.
Cover the pot and lower the heat to simmer and cook until the Orzo is tender (Rice will obviously cook MUCH slower so be patient!). Stir the Orzo occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking.
Turn off the heat and allow the Orzo to steam for about 5 minutes.
Stir the remaining tablespoon of butter into the Orzo, then add the grapes, mandarin oranges, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well.
Taste for seasonings and serve hot (can be served at room temp as well!).