Recipe: Orzo and Wild Rice Casserole (with orange zest and dried cherries)

ORZO AND WILD RICE CASSEROLE

4 ounces wild rice
2 medium onions
3 tablespoons olive oil
1 orange
8 ounces orzo
1 cup dried cherries
1/4 cup frozen peas, thawed
Salt and pepper (to taste)
Dried or fresh parsley (for garnish)
1/2 cup roasted slivered almonds (for garnish)

Prepare the wild rice according to the package directions.

While the rice cooks, slice the onions thinly and saute them in the olive oil over low heat for 30 minutes, stirring occasionally, until very soft.

Using a vegetable peeler, remove the zest from the orange in 1 1/2- to 2-inch strips. Slice the strips as thinly as possible then blanch the zest in boiling water for 1 minute. (Alternatively, when you cook the orzo, add the zest a minute before it's done.)

Heat the oven to 350 degrees F.

Meanwhile, cook the orzo on the stove top according to the package directions. Drain the cooked orzo and combine in with the wild rice, onions, orange zest, cherries, and peas in a 13 x 9-inch baking dish. Season with salt and pepper.

Cover and bake for 20 minutes. Garnish with the parsley and almonds.

Makes 10 servings (1 cup each)
Source: FamilyFun Magazine, November 2000