Ingredients

• 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

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Instructions

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.