Baked Orzo with Chard, Feta and Dill

Baked Orzo with Chard, Fetan and Dill takes about 1 hour from beginning to end. One portion of this dish contains about 10g of protein, 10g of fat, and a total of 254 calories. This recipe serves 6. For $1.29 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 263 people found this recipe to be tasty and satisfying. A mixture of canned tomatoes, kosher salt, dill, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this side dish. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is great. Try Rainbow Chard & Fetan Orzo Bowls, Orzo with Feta, Tomatoes, and Dill, and Sauteed Shrimp with Orzo, Fetan and Dill for similar recipes.

Servings: 6

 

Ingredients:

1 (28-ounce) can crushed tomatoes

1 large bunch chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons

1/4 cup chopped fresh dill leaves

2 tablespoons extra virgin olive oil

4 ounces feta cheese, cubed

2 medium cloves garlic, chopped (about 2 teaspoons)

Kosher salt and freshly ground black pepper

2 large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit

1 cup (about 5 ounces) uncooked orzo pasta

1/2 teaspoon crushed red pepper flakes

1 tablespoon tomato paste

Equipment:

baking pan

oven

dutch oven

aluminum foil

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position and preheat oven to 375°F. Spray a two-quart baking dish with nonstick cooking spray. 2 Heat olive oil in a large Dutch oven over medium heat until shimmering. Add leeks, chard stems, garlic and red pepper flakes and cook, stirring, until vegetables sweat but do not brown, about 4 minutes. Add tomato paste and cook, stirring, 1 minute more. Add chard leaves and cook, stirring occasionally, until wilted, about 3 minutes. Add crushed tomatoes and orzo and bring to a boil, stir well, and remove from heat. Add feta, dill, and salt and pepper to taste. Stir well and transfer to baking dish, smoothing top. 3 Spray a piece of aluminum foil with nonstick cooking spray and cover dish tightly. Bake for 20 minutes, then remove foil and bake until top of orzo has browned slightly, about 20 minutes longer. Allow to sit for 10 minutes before serving.

 

Step by step:


1. Adjust oven rack to middle position and preheat oven to 375°F. Spray a two-quart baking dish with nonstick cooking spray.

2. Heat olive oil in a large Dutch oven over medium heat until shimmering.

3. Add leeks, chard stems, garlic and red pepper flakes and cook, stirring, until vegetables sweat but do not brown, about 4 minutes.

4. Add tomato paste and cook, stirring, 1 minute more.

5. Add chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

6. Add crushed tomatoes and orzo and bring to a boil, stir well, and remove from heat.

7. Add feta, dill, and salt and pepper to taste. Stir well and transfer to baking dish, smoothing top.

8. Spray a piece of aluminum foil with nonstick cooking spray and cover dish tightly.

9. Bake for 20 minutes, then remove foil and bake until top of orzo has browned slightly, about 20 minutes longer. Allow to sit for 10 minutes before serving.


Nutrition Information:

Quickview
253k Calories
9g Protein
9g Total Fat
35g Carbs
55% Health Score
Limit These
Calories
253k
13%

Fat
9g
15%

  Saturated Fat
3g
23%

Carbohydrates
35g
12%

  Sugar
9g
10%

Cholesterol
16mg
6%

Sodium
718mg
31%

Get Enough Of These
Protein
9g
19%

Vitamin K
439µg
419%

Vitamin A
4158IU
83%

Manganese
0.84mg
42%

Vitamin C
33mg
40%

Selenium
19µg
28%

Vitamin E
3mg
25%

Magnesium
94mg
24%

Copper
0.46mg
23%

Vitamin B6
0.46mg
23%

Iron
3mg
22%

Potassium
743mg
21%

Calcium
193mg
19%

Fiber
4g
19%

Phosphorus
189mg
19%

Vitamin B2
0.31mg
18%

Folate
56µg
14%

Vitamin B3
2mg
13%

Vitamin B1
0.19mg
13%

Zinc
1mg
10%

Vitamin B5
0.8mg
8%

Vitamin B12
0.32µg
5%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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