Lemony Orzo With Kale
January 24, 2012
Categories: Side Dishes, Orzo, Kale, Sunday Dinner, Diabetic, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Lovely side dish with chicken. Great with white wine."
- Serving Size: 1 (164.1 g)
- Calories 203.8
- Total Fat - 9.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 4 mg
- Sodium - 233.9 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 3.3 g
- Sugars - 1.7 g
- Protein - 5.3 g
- Calcium - 102.2 mg
- Iron - 0.9 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Bring a pot of lightly salted water to boil.
Sprinkle turmeric over the water and stir in orzo.
Return to boil and cook until cooked through but still al dente, and drain.
Heat skillet over medium heat and add olive oil.
Cook the garlic in the hot oil for a few seconds until it starts to bubble.
Add the kale and stir for a few seconds.
Add the chicken broth and continue cooking until leaves are cooked through, about 10 minutes.
When chicken broth has reduced, remove from heat and add the orzo, lemon juice, nutmeg, parmesan and salt and pepper to taste.
Serve at once, warm or at room temperature.
No special items needed.