Poached Salmon in Orzo Broth (Cooking for 2)

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  • 20 min prep time
  • 60 min total time
  • 11 ingredients
  • 2 servings

Ingredients

1
cup hot water
6
dried shiitake mushrooms (1/2 ounce)
2
cups Progresso™ chicken broth (from 32-ounce carton)
2
cloves garlic, finely chopped
3
tablespoons uncooked orzo (rosamarina) pasta
1/2-pound salmon fillet, skinned and cut into 2 pieces
1/4
cup sliced drained roasted red bell peppers
1
cup thinly sliced spinach leaves
3
tablespoons thinly sliced fresh basil leaves
2
medium green onions, sliced diagonally
Shredded Parmesan cheese, if desired

Directions

  1. 1 In medium bowl, pour hot water over mushrooms. Let stand about 20 minutes or until soft. Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
  2. 2 Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic. Heat to boiling over medium-high heat. Stir in orzo; reduce heat. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.
  3. 3 Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
  4. 4 Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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