Elements:
1 cup orzo
15 oz (canned) cannellini beans, drained
1 massive bunch of rainbow chard or Swiss chard, stems and leaves chopped (separate the stems and leaves)
3 cloves garlic, minced
1 small pink onion, reduce into half-moon sliced
1/4 cup chopped dill
3/4 (unfastened) cup Italian or curly parsley*, chopped
juice and zest of two Meyer lemons
salt
freshly floor black pepper
Instructions:
Put together orzo in line with bundle directions. Drain and put aside, lined to maintain heat.
In a big pan, saute the chard stems, onion, and garlic till the onion is translucent. Add within the leaves, dill, and parsley and saute till the greens begin to wilt. Add the lemon juice, beans, salt and pepper. Saute till the greens are tender. Stir in orzo, cook dinner 1-2 minutes. Serve instantly.
Word: I made this as a facet dish, then served the leftovers I reheated in a skillet as lunch the subsequent day topped with a fried egg. It was fairly good as a vegetarian predominant.
*I choose Italian (flat-leaf) parsley however this was a grocery supply order and was subbed curly as an alternative. It was positive.
My ideas:
I had a bizarre yearning for orzo just lately. I don’t suppose I’ve had orzo in years besides perhaps on the Greek Pageant we go to every yr. Now I really feel like I’ve been lacking out! It’s nonetheless winter sadly and never a lot is in season. Leafy greens may be fairly good this time of yr so I attempt to incorporate them into our meals as a lot as I can. Rainbow chard is one in every of my favorites as a result of it’s so colourful, one thing I really want in February.
I initially made this dish as a facet to some halibut but it surely makes rather a lot for 2 folks and I had loads of leftovers. As I mentioned within the observe, I heated it up in a skillet and topped it with a lacy egg and I may need preferred that much more than it in its authentic incarnation. The orzo received barely crispy and chewy in a pleasing manner. I encourage you to make it as a predominant in case you are so inclined, the beans add some heft and protein and there’s a ton of taste from the contemporary dill and parsley. With out the egg topper, it’s completely vegan!
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