Orzo With Mustard Greens Recipes

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CHICKPEA STEW WITH ORZO AND MUSTARD GREENS



Chickpea Stew With Orzo and Mustard Greens image

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you've got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.

Provided by Melissa Clark

Categories     dinner, lunch, quick, weeknight, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary (optional)
2 cups chicken or vegetable broth (or water)
1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup roughly chopped cherry or grape tomatoes
1/2 cup whole-wheat or regular orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
Salt and freshly cracked black pepper
Chopped scallions, for garnish (optional)
1/4 cup finely grated Parmigiano-Reggiano cheese, more as needed

Steps:

  • In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
  • Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  • Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 640 milligrams, Sugar 7 grams

ORZO SALAD WITH MUSTARD GREENS AND DRIED CHERRIES



Orzo Salad with Mustard Greens and Dried Cherries image

Provided by Nancy Fuller

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

2 cups chicken broth
2 tablespoons unsalted butter
1 small yellow onion, chopped small
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
1 1/2 cups orzo pasta
1/2 cup dried cherries, roughly chopped
1/2 cup pistachios, toasted and roughly chopped
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 1/2 cups packed mustard greens, cut into thin slices
1/2 cup fresh parsley, roughly chopped, for garnish

Steps:

  • Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer.
  • Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork.
  • Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.

GREEN ORZO



Green Orzo image

Intense arugula puree gives the orzo its emerald color.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 6

Salt
1 1/4 cups orzo
2 bunches arugula (about 1 pound)
1 clove garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.
  • Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.
  • Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.
  • Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.

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