I needed a good side dish the other night and was just going to make some plain orzo, maybe tossed with olive oil and garlic, and sprinkled with some parmesan cheese. Tasty, but a little boring. But then my husband reminded me of the kale and mushrooms we had aging in the fridge so I figured I’d saute them up and toss them in with the orzo. So glad I did. It turned out great and turned a pile of pasta into a healthy beautiful bed to put some chicken on.
I didn’t write down how I made it, so the amount below are an estimate.
Orzo with Kale and Mushrooms
- 1 Tbsp olive oil
- 1 cup kale, torn into bite-size chunks
- 1/3 cup chopped mushrooms
- 1/4 cup dried orzo
- salt and pepper, to taste
- Cook orzo according to package directions, substituting chicken broth for water. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the kale and saute for about 5 minutes, or until slightly wilted. Add the mushrooms to the pan and cook another 5 minutes. Season with salt and pepper.
- Add orzo to skillet with kale and mushrooms and toss to combine.
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