Orzo Salad with Mustard Greens and Dried Cherries

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, chopped small
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon ground cumin
  • 1 1/2 cups orzo pasta
  • 1/2 cup dried cherries, roughly chopped
  • 1/2 cup pistachios, toasted and roughly chopped
  • 1 teaspoon lemon zest
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups packed mustard greens, cut into thin slices
  • 1/2 cup fresh parsley, roughly chopped, for garnish
Directions
  • Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer.

  • Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork.

  • Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.


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    Orzo Salad

    Recipe courtesy of Trisha Yearwood