1 cup uncooked orzo (rosamarina) pasta
1/2 cup finely chopped red onion
2 teaspoons finely chopped fresh rosemary*
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins and dried cherry mixture**
1/4 teaspoon salt
Prepare orzo as directed on package. Drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add onion and rosemary. Cook over medium-high heat until onion is softened (3 to 4 minutes). Stir in pine nuts, dried raisin and cherry mixture and salt. Continue cooking, stirring occasionally, until pine nuts are golden brown (2 to 3 minutes).
Stir cooked onion mixture into hot orzo. Serve immediately.
*Substitute 3/4 teaspoon dried rosemary, crushed.
**Substitute 2 tablespoons golden raisins and 2 tablespoons dried cherries.
- You can find pre-packaged dried fruit mixtures by the dried fruit in the baking section of your supermarket.
- To prepare this dish ahead, cook the orzo pasta as directed. Drain well; toss with 1/2 teaspoon oil. Spoon into resealable plastic food storage bag and refrigerate for up to 1 day. Just before serving, cook butter, onion, rosemary, nuts, dried raisin and cherry mixture and salt. Meanwhile, warm the orzo in the microwave or in a saucepan; stir in onion mixture.