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Cheesy Orzo with Chard, Mushrooms, Pine Nuts and Shallots (Local Chard used)
Yield: Makes 8 cups
A “grown-up” version of macaroni and cheese. Adapted from the Early Sprouts garden-based nutrition curriculum.
Ingredients:
• 2 large bunches Swiss chard, cleaned, with stems removed, and finely chopped or shredded in a food processor
• 3 ½ cups vegetable broth
• 1 Tbsp unsalted butter
• 2 ½ cups orzo (1/2 lb)
• 2 Tbsp olive oil
• 3-4 shallots, finely chopped
• 4 Tbsp red wine vinegar
• 8 oz Fontina cheese, shredded (about 1 ½ cups)
• 3 oz Paremesan cheese, shredded (about ½ cup)
• 1 cup crimini mushrooms, finely chopped
• 2 oz pine nuts
• Freshly ground pepper to taste
Directions:
• Bring broth to a simmer in a small saucepan. Meanwhile, in a large skillet, melt butter and lightly sauté orzo and pine nuts. Immediately add the hot broth to the skillet, a cup at a time, while stirring the orzo, until the pasta reaches a creamy consistency (approx. 20 minutes). Keep cooked pasta warm.
• In another large skillet, heat olive oil over medium high heat. Add the shallots and mushrooms and sauté 3-5 minutes, or until tender. Add the shredded or finely chopped chard and stir quickly over moderately high heat for approximately 2 minutes, or until leaves are wilted. Stir in vinegar to deglaze the skillet.
• Add the sautéed chard to the warm orzo, along with the cheeses and fold together until cheese is thoroughly melted. Add freshly ground pepper to taste. Serve warm.
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Preparation time: 30 minutes.
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