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Parve
Easy
4 Servings
Allergens 
40 Minutes
Diets
I originally developed this recipe for Shibolim of Israel, producers of a line of all-natural whole grain products. This wonderful combination of colors, along with a sophisticated blend of ingredients, enhances whole wheat orzo, which is rice-shaped pasta. This versatile side dish goes perfectly with meat or poultry.
6 cups water
2 cups vegetable or chicken stock such as Manischewitz
3 tablespoons Gefen Extra-Virgin Olive Oil, divided
1/2 teaspoon salt
1 package (9 ounces) whole wheat orzo
1 Spanish onion, chopped
1 tablespoon freshly minced ginger (optional)
1/4 cup Gefen Dried Cranberries
1/4 cup toasted slivered almonds
1/4 teaspoon freshly ground black pepper
2 tablespoons checked and chopped fresh Italian parsley
1 teaspoon grated lemon zest
In a large saucepan, bring water, soup stock, one tablespoon olive oil, and salt to a boil. Add orzo and bring to a second boil. Cook uncovered 12 to 14 minutes or until orzo is “al dente.” Drain well.
Meanwhile, heat two tablespoons oil in a large skillet on medium heat. Add onion and sauté until transparent. Add ginger and sauté one to two minutes longer, until ginger becomes fragrant.
Add dried cranberries, almonds, and black pepper to skillet and mix gently.
Add cooked orzo and toss thoroughly.
Add chopped parsley and lemon zest just before serving. Delicious served warm or at room temperature.
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