Christmas Orzo

I made this dish last week to go with a yummy pot roast and it made my meal feel festive. Now I'm not suggesting that you serve this at your Christmas dinner, but the colors just screamed Holiday and Christmas, so I gave it the name Christmas Orzo. And during this hectic time of year, isn't it great to put together a healthy, colorful side dish that's ready in less than half an hour? I certainly think so!

Christmas Orzo
Serves 4

1 cup uncooked orzo
1 T unsalted butter
1 T olive oil
kosher salt and freshly ground pepper
1-3/4 cups canned chicken stock or broth (low sodium, fat free)
1 T additional olive oil for sautéing vegetables:
1 red pepper chopped
4 oz cremini mushrooms chopped
1 small onion chopped
2 cups baby kale chopped
1/4 - 1/2 tsp Herbes de Provence
1/4 - 1/2 cup shaved Parmesan (optional)

Prep your raw vegetables.

And slice/chop the baby kale, which by the way is an excellent source of vitamins A, K and Folate. You can use more or less of the kale than I've recommended, but if you're not sure about the flavor (which is rather pronounced) go with a lesser amount. Here's the package I bought:

In medium size saucepan on medium low heat melt your butter and oil. Add the orzo and toast on medium heat for about 2-3 minutes until some of the grains become toasty and brown. Sprinkle with salt and pepper. Now add the chicken broth and bring to a boil. Cover, reduce heat to low (very low) and cook 12-13 minutes.

While orzo is cooking add your olive oil to a large sauté pan and heat on medium to medium low (my stovetop cooks hot). Add your prepped red pepper, mushroom and onion and coat with oil. Add a pinch more of salt and your Herbes de Provence. Stir to combine veggies and seasoning. After the vegetables soften (about 5 minutes) add your chopped kale. Cook another minute or so until the kale wilts.

Mix the warm vegetables into the cooked orzo and add some cheese if desired.

Serve alone or with anything your holiday heart desires. Merry Christmas!