Orzo Salad With Cranberries & Pecans - cooking recipe

Ingredients

8 ounces orzo pasta (1/2 box)
3/4 cup dried sweetened cranberries
2 medium carrots, fine dice
1 small cucumber, peeled, seeded and diced
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon raw honey
1/4 teaspoon dried thyme (optional)
sea salt, to taste
fresh ground black pepper, to taste
1/3 cup scallion, thinly sliced (about 2-3 scallions)
1/4 cup pecans, toasted and coarsely chopped
Garnish
finely chopped fresh basil leaves or 3 -5 cucumbers, slices

Preparation

In a small pan, bring water to boil.
Stir in orzo and cook until just tender, then drain.
Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
Pour over orzo mixture and stir to coat.
Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
Stir in scallions and pecans just before serving.
Garnish with basil or extra cucumber slices.