Heat the broth and orzo in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes until the orzo is tender and broth is absorbed, stirring occasionally. Do not drain. Remove the orzo to a large bowl and let cool for 30 minutes.Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk. Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat. Season to taste.
2 cups Swanson® Chicken Broth8 ounces (about 1 1/3 cups) uncooked orzo pasta2 tablespoons olive oil1 tablespoon red wine vinegar2 tablespoons lime juice1 teaspoon grated lime zest0.5 teaspoon salt0.25 teaspoon ground black pepper2 large peach, pitted and chopped (about 2 cups)2 cups baby arugula0.25 cup chopped mint leaves
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