It's Like That, But Different.
May. 26th, 2014 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Spanish Rice Greek Baked Orzo.
2 large leeks, halved and chopped
2 cloves garlic, chopped (Ha! I used... more.)
1 large bunch chard, chopped
olive oil
1/2 tsp crushed red pepper flakes
1 Tbsp tomato paste
1 28-oz can crushed tomatoes
1 cup uncooked orzo pasta
4 oz feta cheese, cubed
1/4 cup fresh dill, chopped
salt & pepper to taste
Heat oven to 375 and grease a two-quart baking dish.
Heat the olive oil in a large skillet over medium heat until shimmering. Add leeks, chard stems, garlic, and red pepper. Cook, stirring, until veg sweats but does not brown, about 4 minutes. Add tomato paste and cook, stirring, 1 minute more. Add chard leaves and cook about 3 minutes to wilt. Add crushed tomatoes and orzo. Bring to a boil, stir well, and remove from heat. Mix in the feta, dill, and salt & pepper (I didn't add either). Transfer to the baking dish, smoothing the top.
Spray a piece of aluminum foil and cover the dish. Bake for 20 minutes. Remove foil and bake 20-25 minutes longer, until the top of the orzo has browned slightly. Remove from oven and let rest for 10 minutes before serving.
What worked: It was okay. It reminded us both of Spanish rice, despite tasting nothing like. I assume that's because there was a rice-like starch, spicy tomato, and cheese. It was a decent different use of chard.
What didn't: It was just okay.
Will I make it again? Meh. I might, but it's not going into the regular rotation.
2 large leeks, halved and chopped
2 cloves garlic, chopped (Ha! I used... more.)
1 large bunch chard, chopped
olive oil
1/2 tsp crushed red pepper flakes
1 Tbsp tomato paste
1 28-oz can crushed tomatoes
1 cup uncooked orzo pasta
4 oz feta cheese, cubed
1/4 cup fresh dill, chopped
salt & pepper to taste
Heat oven to 375 and grease a two-quart baking dish.
Heat the olive oil in a large skillet over medium heat until shimmering. Add leeks, chard stems, garlic, and red pepper. Cook, stirring, until veg sweats but does not brown, about 4 minutes. Add tomato paste and cook, stirring, 1 minute more. Add chard leaves and cook about 3 minutes to wilt. Add crushed tomatoes and orzo. Bring to a boil, stir well, and remove from heat. Mix in the feta, dill, and salt & pepper (I didn't add either). Transfer to the baking dish, smoothing the top.
Spray a piece of aluminum foil and cover the dish. Bake for 20 minutes. Remove foil and bake 20-25 minutes longer, until the top of the orzo has browned slightly. Remove from oven and let rest for 10 minutes before serving.
What worked: It was okay. It reminded us both of Spanish rice, despite tasting nothing like. I assume that's because there was a rice-like starch, spicy tomato, and cheese. It was a decent different use of chard.
What didn't: It was just okay.
Will I make it again? Meh. I might, but it's not going into the regular rotation.
