Orzo with Kale and Mushrooms

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
  1. Cook orzo according to package directions, substituting chicken broth for water.  Drain and set aside.
  2. 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.
  3. Add orzo to skillet with kale and mushrooms and toss to combine.

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  1. Evi

    Another great addition to this would be pomegranate seeds. We made this (minus the mushrooms) and it was amazing! Refreshing but filling.

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