Rainbow Chard & Feta Orzo Bowls
You can never have too many main course recipes, so give Rainbow Chard & Fetan Orzo Bowls a try. One serving contains 518 calories, 20g of protein, and 17g of fat. This recipe serves 2. For $2.56 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 34 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Love & Lemons. If you have Salt & Pepper, orzo, lemon, and a few other ingredients on hand, you can make it. Overall, this recipe earns a super spoonacular score of 99%. If you like this recipe, you might also like recipes such as Rainbow Chard with Pine Nuts and Feta, Rainbow Chard With Figs, Garlic, Pine Nuts & Feta, and Baked Orzo with Chard, Fetan and Dill.
Servings: 2
Ingredients:
1 small bunch of chard (about 4-5 leaves)
½ teaspoon dijon mustard
1/3 cup feta cheese
1 clove garlic, minced
3 squeezes of lemon
1 cup uncooked whole wheat orzo
salt & pepper
¼ cup toasted walnuts
Equipment:
frying pan
bowl
pot
Cooking instruction summary:
Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.Assemble bowls with orzo, chard, feta and toasted walnuts.
Step by step:
1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.Assemble bowls with orzo, chard, feta and toasted walnuts.
Nutrition Information:
covered percent of daily need
