Lemony Mushroom and Orzo Salad
Orzo cooked in broth provides a flavourful base for this unexpected dish. Perfect paired with grilled kebabs or chicken.
- In large skillet, heat oil over medium high heat. Toast orzo in oil for one minute and stir in broth. Bring to boil.
- Stir in mushrooms and cook until softened, orzo is al dente and most of the liquid has been absorbed, about 6 min.
- Stir in lemon zest, juice, thyme, parsley, salt and pepper. Sprinkle with goat cheese just before serving
This will be delicious served warm, at room temperature or even chilled
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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