Cooking Directions

• Heat the broth and orzo in a 2 1/2-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cover and cook for 12 minutes until the orzo is tender and broth is absorbed, stirring occasionally. Do not drain.  Remove the orzo to a large bowl and let cool for 30 minutes.
• Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk.  Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat.  Season to taste.

Ingredients

• 2 cups Swanson® Chicken Broth
• 8 ounces (about 1 1/3 cups) uncooked orzo pasta
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoons lime juice
• 1 teaspoon grated lime zest
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 large peach, pitted and chopped (about 2 cups)
• 2 cups baby arugula
• 0.25 cup chopped mint leaves