California Raisin, Caramelized Onion and Blue Cheese Orzo Pasta

  • Yield 12 servings
  • Prep 15 mins
  • Cook 20 mins

An awesome dish to serve with meats or add to an Italian buffet

California Raisin Marketing Board


16 ounces orzo
2 tablespoons butter
3 tablespoons extra-virgin olive oil
4 red onions, peeled and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon balsamic vinegar
1 tablespoon honey
6 ounces blue cheese, crumbled
3/4 cup mascarpone
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 cup California golden raisins
1/4 teaspoon freshly grated nutmeg
1/2 cup toasted pine nuts


  1. Cook orzo in boiling salted water for 8 to 10 minutes or until al dente. Drain. Meanwhile, heat butter and oil in large heavy skillet over medium heat.
  2. Add onions, salt, pepper, vinegar and honey. Sauté 8 to 10 minutes.
  3. Then, stir in cooked and drained orzo, blue cheese, mascarpone, spinach, raisins and nutmeg. Heat briefly to warm cheeses.
  4. Spoon onto large serving platter. Sprinkle with pine nuts and serve, immediately.

Recipe by Lisa Renshaw,  courtesy of the California Raisin Marketing Board



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