Lemony Mushroom and Orzo Salad

Orzo cooked in broth provides a flavourful base for this unexpected dish. Perfect paired with grilled kebabs or chicken.

Products you'll need:

Campbell's® 30% Less Sodium Beef Broth With Red Wine

Campbell's® 30% Less Sodium Beef Broth With Red Wine

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  • 1 tbsp (15 mL) olive oil
  • 1 lb (454 g) orzo pasta
  • 1 carton Campbell's® 30% Less Sodium Beef Broth With Red Wine
  • 4 cups (1 L) sliced mushrooms
  • 1 each the zest and juice of lemon
  • 1/4 cup (60 mL) fresh chopped thyme
  • 1/4 cup (60 mL) fresh chopped parsley
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) pepper
  • 1/2 cup (125 mL) goat cheese


  1. In large skillet, heat oil over medium high heat. Toast orzo in oil for one minute and stir in broth. Bring to boil. 
  2. Stir in mushrooms and cook until softened, orzo is al dente and most of the liquid has been absorbed, about 6 min. 
  3. Stir in lemon zest, juice, thyme, parsley, salt and pepper. Sprinkle with goat cheese just before serving

Recipe tips

This will be delicious served warm, at room temperature or even chilled

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Amount Per Serving
Calories 360
Fat 6 g
Sodium 580 mg
Carbohydrate 62 g
Dietary Fibre 4 g
Protein 14 g
Calcium 4 %DV

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