Orzo Salad with Craisins, Apples and Goat Cheese

Orzo Salad with Craisins, Apples and Goat Cheese 
from Top Ate on Your Plate

Serves 5-6

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cups orzo
• 4 cups low-sodium chicken broth
• 2 tablespoons chopped fresh rosemary leaves
• 1 medium green apple, diced
• 1 cup dried cranberries
• 1/2 cup slivered toasted almonds
• 6 oz goat cheese crumbles
• 1 cup apple cider vinaigrette
• 1 TBSP maple syrup

Directions

1.  Prepare apple cider vinaigrette and add 1 TBSP of maple syrup.
2. In a medium skillet, heat the olive oil on medium-high heat. Add the orzo and cook, stirring occasionally until slightly browned, about 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated.
3. To toast the almonds, place in a small heated skillet over medium heat in one single layer.  Stir frequently taking care not to burn the almonds.  Remove from heat when almonds have a golden brown color, about 5-7 minutes.
4. Transfer the cooked orzo to a large bowl and set aside to cool. Add the rosemary, apple, dried cranberries, and almonds. Stir in the goat cheese. Dress with the apple cider vinaigrette.