Last night’s dinner was a quick prep, clean out the fridge, spectacular dinner. I just polished off the leftovers for lunch and somehow it was even better today than yesterday.
As with most recipe-ish things I share, be creative and work with what you have in the fridge/pantry. The combination of the orzo dish was amazing, but the delicious options are endless. Whatever you pick as your ingredients, stick with fresh (duh), healthy (obvi) and quick (tadaaaaa). Nonetheless, here is my winning combination:
Recipe: Oh My Orzo
- 1 cup of whole wheat orzo pasta
- leftover grilled chicken (marinated in homemade balsamic dressing)
- 1/2 can of garbanzo beans
- 3 cups of tuscan kale
- tomatoes (I used the most perfect organic heirlooms)
- 1 cup of white wine (usually I use a cheapish white for cooking, but all I had on hand was a $15 bottle Chambord… maybe that had something to do with the awesomeness)
- 1/4 cup parmesan cheese
- 1/2 cup chopped basil
- 1 tablespoon garlic infused olive oil
- 2 tablespoons extra virgin olive oil
- 1 brown onion (chopped)
- salt & pepper
- Cook orzo pasta according to directions. Make sure to use salt in the water for the tastiest possible orzo.
- Heat the garlic infused olive oil over medium heat.
- Sauté the onion in the olive oil for a few minutes.
- Add the white wine to the pan and sauté for a few minutes.
- Stir in the garbanzo beans, chicken and tomatoes.
- Add the kale to the mixture, along with the extra virgin olive oil. Sauté for a minute or so.
- Stir in the orzo and basil. Reduce the heat to low.
- Add in the parmesan and season with S&P to taste.
- Serve and eat up!
Happy Friday, Friends!
P.S. Have you baked with brown rice flour before? What do you think? I’m having a hard time with the texture… and texture is kind of everything when it comes to baked goods.