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Orzo Salad with Mustard Greens and Dried Cherries

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


  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.
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