Orzo Salad
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Recipe courtesy of Nancy Fuller

Orzo Salad with Mustard Greens and Dried Cherries

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 10 servings



  1. 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.
  2. 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.
  3. Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.