Gluten-free orzo bowl with chard and olive-almond relish
Gluten-Free, Vegetarian, Soy-Free
25 – 35 Minutes
Here at Sun Basket we're big fans of root-to-stalk cooking, using every flavorful part of our favorite vegetables. That's why we cook both the stems and the leaves of the Swiss chard in this gluten-free pasta dish. The sturdy stalks need a little more time in the pan than the tender leaves do, so we add the stems with the shallots and garlic to let them soften first. We cook the orzo risotto-style, at a gentle simmer instead of a hard boil, for creamier results. Ricotta salata, or salted, lightly aged ricotta, plus the briny relish help to season the dish.
In your bag
- ¾ cup gluten-free Edison Grainery quinoa orzo
- 1 or 2 shallots
- Peeled fresh garlic
- 1 bunch chard
- 3 tablespoons Kalamata olives
- 3 tablespoons roasted almonds
- Fresh dill
- 1 lemon
- 2 ounces ricotta salata
Calories: 760, Protein: 22 g, Total Fat: 43 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 8 g, Cholesterol: 25 mg, Sodium: 780 mg, Carbohydrates 76 g, Fiber: 9 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts