ORZO SALAD WITH MUSTARD GREENS AND DRIED CHERRIES

Orzo Salad with Mustard Greens and Dried Cherries image

Provided by Nancy Fuller

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

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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

Steps:

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.