This is such a savory treat! This recipe was inspired while trying to cook with chard, which is a new ingredient for me. The beautiful chard not only adds amazing color (and nutrition) to the dish, but also pairs wonderfully with the earthy mushrooms and beef stock cooked orzo for maximum flavor. The chicken is a great pairing for a full meal. Cooking the vegetables in the same pan as the chicken adds so much flavor to the veggies, however you could absolutely skip the chicken and serve as a wonderful side with almost any meal.
Mushroom and Chard Orzo
In a small pot, cook 1 1/2 cups of orzo pasta according to the directions on the box, using beef stock/broth ( sub vegetable stock for vegetarian option) in place of water.
While the orzo is cooking, was and prepare your vegetables:
Swiss Chard, chopped- with stems and leaves seperated
Mushrooms, stems removed and caps quartered
2-3 green onions, diced
2-3 cloves of garlic minced
Heat a sauté pan on medium. Add a bit of olive oil.
Season chicken breast, cut into tenders, with garlic salt and pepper
Add seasoned chicken breast to pan and cook through ( till at least 165 degrees) and set aside.
In the same pan as you cooked the chicken, while heated to medium, deglaze the pan with white wine or beef broth. This will release all the flavorful bits of seasoning and chicken from the pan, and create a super tasty liquid for the chard and mushrooms to sauté in.
Add a tablespoon of olive oil, minced garlic, and add the stems of the chard first
Sautee for a few minutes till garlic is fragrant, and stems are slightly softened, then add the chard leaves and mushrooms, then green onions, and continue to sauté, till all vegetables are softened.
Add in the cooked orzo, heating, and incorporating all ingredients together.
Salt and Pepper to taste.
I served with a simple green salad for a full nutritional and flavor filled meal!
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