I’m really loving orzo at the moment and this dish is super quick to whip up for a midweek meal. I also love it for left overs the next day.
1 tbsp olive oil
1 onion, diced
4 garlic cloves, finely chopped
400g mushrooms, roughly chopped
2 cups orzo
4 cups vegetable stock
Handful parsley, finely chopped
Handful chives, finely chopped
1 cup kale, roughly chopped
1 tsp salt
½ tsp pepper
Add the olive oil, onion, garlic and mushrooms to a saucepan over medium heat and cook for 3-5 minutes.
Add in the orzo and vegetable stock. Cover and leave to cook for 15 minutes, siring every 5 minutes so the pasta doesn’t stick to the bottom.
Add in the parsley, chives, kale, salt and pepper and stir to combine for 5 minutes until the kale is soft.