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  • 4servings
  • 20minutes
  • 439calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces orzo pasta (1/2 box)

  2. 3/4 cup dried sweetened cranberries

  3. 2 medium carrots , fine dice

  4. 1 small cucumber , peeled, seeded and diced

  5. 1 tablespoon extra virgin olive oil

  6. 3 tablespoons balsamic vinegar

  7. 1 teaspoon Dijon mustard

  8. 1 teaspoon raw honey

  9. 1/4 teaspoon dried thyme

  10. sea salt , to taste

  11. fresh ground black pepper , to taste

  12. 1/3 cup scallion , thinly sliced (about 2-3 scallions)

  13. 1/4 cup pecans , toasted and coarsely chopped

  14. finely chopped fresh basil leaves or 3 -5 cucumbers , slices

Instructions Jump to Ingredients ↑

  1. In a small pan, bring water to boil.

  2. Stir in orzo and cook until just tender, then drain.

  3. Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.

  4. In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).

  5. Pour over orzo mixture and stir to coat.

  6. Add salt and pepper to taste.

  7. Cover and refrigerate until ready to serve.

  8. Stir in scallions and pecans just before serving.

  9. Garnish with basil or extra cucumber slices.

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