I am not one who likes to try new things. I know what I like and I like to stick to it. I have friends and relatives who will try just about anything from animal parts to fruits that look like eyeballs with cockroaches in the middle of them. All I can say is there is no way that I will put those things in my mouth. Sometimes I tell myself that there are a whole world of flavors and textures that I will never know (at the end of the day, I am OK with this). On a rare occasion, I try something new. Well, while I was visiting a friend in Princeton, NJ, I boldly tried an orzo dish that I thought I would hate. My friend C.P. is a food dare devil. She will try almost anything including a celery orzo salad on the back of the celery package. I wouldn't even look at the recipe let alone try it. So here it is. Try it, I think most of you will love it.
ORZO STUFFING WITH CELERY, CRANBERRIES AND NUTS (thanks C.P.)
1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, diced
1 1/2 c. celery, diced
1 1/2 orzo, cooked in chicken broth and drained
3/4 c. cranberries
3/4 c. sliced, toasted pecans or almonds
3 Tbsp. sliced fresh basil
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
In a skillet, melt the butter and olive oil over med-high heat. Add the onion, cook for 4 minutes or until the onions are translucent and golden brow. Add the celery, cook for 4 minutes more.
Combine, cooked orzo, celery mixture, cranberries, nuts, basil, lemon juice, salt and pepper in a medium bowl. Toss gently to combine. This may be served hot, room temperature or cold. Enjoy!