Gluten-free orzo bowl with chard and olive-almond relish

Gluten-free orzo bowl with chard and olive-almond relish

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 760 Calories/Serving

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

Nutrition per serving



Cook the orzo

In a small sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the orzo and toast, stirring occasionally, until golden, 2 to 3 minutes. Season with salt and pepper. Stir in 2 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the orzo is just tender and the water is absorbed, 10 to 12 minutes.
While the orzo cooks, prepare the chard.


Prep and cook the chard

  • Peel and finely chop the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, and chard stems and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the chard leaves and cook, stirring occasionally, until just wilted, 2 to 3 minutes.
While the chard cooks, prepare the olive-almond relish.


Make the olive-almond relish

  • Coarsely chop the olives.
  • Coarsely chop the almonds.
  • Coarsely chop the dill.
  • Zest and juice the lemon.
In a small bowl, stir together the olives, almonds, dill, lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.



Gently fold the orzo into the chard mixture. Transfer to individual plates, garnish with the relish and ricotta salata, and serve.

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