I honestly didn’t know what to make for dinner tonight. All I knew was that I had kale and I needed to use it before it went bad. Kale is not only a superfood but very tasty when cooked correctly. So I found a recipe and made it my own. Adapted from, allrecipes.com, this Orzo and Kale recipe hit the spot. I decided to add portobello mushrooms because they are such a meaty vegetable without needing to have a protein in the dish. This was my attempt to make a simple vegetarian dish but not vegan one since butter and cheese is always a must in my cookbook. Enjoy…
- 2 cups of uncooked orzo pasta
- 2 tbs. of butter
- 1 tbs. of olive oil
- 1 tbs. of minced garlic
- 1 bunch of kale
- 2 medium portobello mushrooms
- 1 cup of grated parmesan cheese
- 1/4 tsp. of ground nutmeg
- salt and pepper to taste
- 1/2 tsp. of tabasco sauce (more or less depending on your taste buds)
2. Wash and dry your mushrooms then chop to your liking. I like to cut out the inside out because it just looks nicer and taste better.
3. Bring a large pot of water to a boil. Add salt (This adds flavor to the water which is absorbed by the food. It also increases the boiling point which helps cook your food.) Add your orzo and cook uncovered while stirring occasionally until the pasta is cooked through. This should take 7-11 minutes total. When done, strain and set aside.a
4. Meanwhile, heat butter in a large skillet over medium heat. When butter is bubbling, add your garlic and cook until lightly brown.