Every recipe tells a story or carries a memory, as this one does for the Practical Cook. Volunteered by my friend Complicated Vegetarian to assist in preparing lunch for the staff of our preschool, this is the dish that emerged. It’s light, flavorful, feeds a crowd, and pairs nicely with any number of other items or as one of a series of salads. Thank you to all of the teachers out there. You are making a difference. I can’t make this dish for all of you, but I hope someone will.
Cue the music, maestro. (Yeah, I know I switched songs here, but I greatly prefer this one, let’s call it “artistic license.”)
Somewhere Over the Rainbow Orzo Recipe
I made this the night before to give the flavors a chance to meld. I find that if you do, you need to add a little more seasoning the next day to “brighten” the taste.
8 ounces orzo
1 carrot, diced
1 head of broccoli, chopped
4-6 ozs Swiss chard, cut into ribbons (chiffonade), could use baby spinach instead
1 clove garlic, minced fine or pressed
1/2-3/4 tsp dried thyme
juice of 1/2 lemon
1/2 cup pickled beets, rinsed and diced
salt and pepper to taste
1. Prepare the orzo according to the directions on the box. When the timer goes off, drain the orzo in a colander, rinse it in cold water to stop it from cooking more, and put in a bowl. Toss with a drizzle of olive oil and place in fridge to cool.
2. Meanwhile, heat 1 tablespoon (or less, if you prefer) olive oil in a medium skillet over medium heat. Add carrot, broccoli, and chard, saute for 3-5 minutes. Add garlic, thyme, and salt and pepper to taste and saute for another minute. Take off the heat. Veggies should still be fairly bright green, but no longer super-crunchy.
3. Squeeze lemon juice over sauteed veggies. Carefully fold in diced beets.
4. Add vegetable mixture to orzo. Season with additional salt, pepper, lemon juice, olive oil and thyme to personal preference.
Have you tried orzo? What do you think? Leave a comment or a Tweet.
Have you been cooking with The Practical Cook? Send a picture of your recipe success to practical cook at gmail dot com. Or post a comment here, or connect on Facebook: The Practical Cook Blog. (Like, like, like! Press “like” on Facebook today!)
If it’s Sunday, it has to be Weekly Menus! Hello spring produce, I’ve missed you.