Orzo With Celery, Cranberries And Pecans

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   STUFFING: Melt butter with olive oil in a medium skillet over medium-high heat.

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   Add diced onion, cooking 4 minutes or until onions are translucent and golden brown.

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   Add celery; cook 4 minutes longer.

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   In a large bowl, combine the drained orzo, cooked celery and onion, cranberries, nuts, basil, lemon juice, salt and pepper to taste.

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   Toss gently.

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   At this point, if desired, the orzo is now ready to be stuffed.

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   Variations:

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   As a SIDE DISH: Heat up the olive oil and butter in a saute pan on medium heat. Saute the celery, onion and UNCOOKED orzo pasta until lightly browned.

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   Add 3 cups water or broth and bring to boil. Cover pan, reduce heat and simmer on low for 20 minutes or until liquid has evaporated.

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    Remove from heat and stir in the cranberries, pecans, fresh basil, lemon juice, salt and pepper.

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    To make it as a SALAD: boil orzo and cook until tender. Drain and rinse under cool water. Drain again. Transfer orzo to a salad bowl. Add the diced onion, minced celery and shredded basil to the pasta. In a small non-reactive bowl, whisk together about 2 tablespoons olive oil, 2 tablespoons lemon juice (play around with the proportion and amount of oil and lemon juice as desired), salt and pepper. Stir the vinaigrette into the orzo. FYI: the butter is omitted.

* Per serving · 4 servings · Values may vary.