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12 oz. Galbani® Marinated Fresh Mozzarella Ciliegine Cup, reserve the marinade
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1 pound orzo pasta
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1 quart of vegetable stock
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1 cup white wine
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1/4 cup balsamic vinegar
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2 cloves fresh garlic
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1 cup sun-dried tomatoes, julienned
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1 Tbsp. fresh mint, chopped
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Salt and pepper, to taste
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2 cups fresh baby arugula, chopped
Heat a large skillet on medium, add the box of orzo, and stir with a wooden spoon. You will be “toasting” the orzo for approximately 3 minutes.
After toasting, slowly add the vegetable stock, ½ cup at a time. This will dissipate quickly depending on how hot you have the pan. Continue to add the stock until the orzo has slightly softened.
Add 1 cup of marinade with the spices from the fresh mozzarella cheese, along with wine, balsamic vinegar, garlic, and sundried tomatoes. Keep stirring the orzo to keep it moving so it does not stick or burn.
Season with chopped mint, salt, and pepper.
Finally, mix in fresh mozzarella balls and arugula. Stir gently until both become soft.
Plate and serve warm.
You can add protein to this dish – grilled chicken or fresh steamed shrimp would be perfect.