-
12 oz. Galbani® Marinated Fresh Mozzarella Ciliegine Cup, reserve the marinade
-
1 pound lb. orzo pasta
-
1 quart of vegetable stock
-
1 cup white wine
-
¼ cup balsamic vinegar
-
2 cloves fresh garlic
-
1 cup sundried tomatoes, julienned
-
1 Tbsp. fresh mint, chopped
-
Salt and pepper, to taste
-
2 cups fresh baby arugula, chopped
Related Recipes:
Heat a large skillet on medium, add the box of orzo, and stir with a wooden spoon. “Toast” 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 the marinade reserve 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 the Mozzarella balls and arugula. Stir gently until both become soft.
Plate and serve warm.
Power up your protein by adding grilled chicken or fresh steamed shrimp to this delish dish for a satisfying meal!