Ingredients
1/2 lb. orzo pasta
1 c. dried cranberries
1 c. chopped pecans
2 oranges
1 bunch scallions or green onions
1/2 olive oil (roughly)
Salt and freshly ground black pepper to taste
Preparation
Zest oranges, placing zest in a large bowl. Juice oranges, and soak cranberries in the juice in a small bowl. Cook pasta in boiling salted water until al dente, approximately 8-10 minutes. While pasta is cooking, chop scallions and place in bowl with orange zest. Add the pecans, drained orzo, cranberries and orange juice, and season with salt and pepper. Drizzle in olive oil until pasta looks moist. Serve immediately, or chill for later. Can be made a day ahead.
