Fall Orzo

¾ C. virgin olive oil
4 garlic cloves, smashed
1 C. dry white wine
¾ C. dried apricots, slivered
¼ C. golden raisins
¼ C. dried cranberries
2 tsp fresh oregano, shopped
¼ C. fresh Italian parsley, minced
¼ C. pine nuts, toasted
1 pound Orzo pasta

Cook orzo according to package directions. Drain. Set aside. Meanwhile, in heavy bottom medium saucepot heat olive oil, then add garlic and stir until browned, discard garlic. Add dried fruits, then wine. Simmer for 5 minutes. Reduce heat and add cooked orzo pasta to pot, fresh oregano, half of the parsley and pine nuts. Simmer about 3 minutes, stirring often. Add salt and pepper to taste.

Place on serving platter and sprinkle remaining parsley. Serve warm.

By: Patricia Newell