Cranberry Walnut Harvest Orzo

Thanksgiving is just around the corner and fresh cranberries are popping up in grocery stores. Our Pastamore Harvest Orzo is a great match for all of the classic fall flavors. Cranberries with only a little bit of sweetness makes for a great and unexpected sauce. This dish is topped off with toasted walnuts for some nice texture.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 cups - fresh cranberries
2 oz - toasted walnut pieces
3 cloves- garlic
1/2 - medium yellow onion
2 tsp - fresh sage, finely diced
1 Tbsp - butter
1 cup - orange juice
1 cup - water
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. Chop onion into 1/4" x 1/4" pieces, mince garlic, rinse the cranberries, and finely dice the fresh sage. Heat a pot on the stove over medium-medium high heat. Once hot, add the butter and onion. Cook for 3-4 minutes and then add the cranberries. Cook until the cranberries have split (5 minutes), and add the garlic and cook until fragrant. Next, add the water and orange juice. Bring to a boil and reduce to a simmer.

3. Add the Pastamore Harvest Orzo to the pot of boiling water. Cook until al dente. Drain using a colander.

4. Season the cranberry sauce with salt and black pepper. Add the minced sage and mix well.

5. Plate the orzo, top with the cranberry sauce, and top with the toasted walnut pieces.