Rush Hour Recipes brought to you by Whole Foods Co-op
Orzo with Kale
Haily Smoger, WFC Owner
1 t Turmeric
2 c Orzo Pasta
2 T Olive Oil
4 Cloves Garlic, sliced
1 Bunch Kale, stems removed and leaves coarsely chopped
1 Lemon, juiced
1/4 t Nutmeg, ground
1/4 c Parmesan Cheese, grated
Salt and Pepper to taste
Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside. Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.
The recipe above is for home use only by permission of Whole Foods Co-op.