In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-free orzo bowl with chard and olive-almond relish
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 760 Calories/Serving
Here at Sunbasket 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, Total Fat 43g (55% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 780mg (34% DV), Total Carb. 9g (3% DV), Protein 22g
Contains: Milk, Tree Nuts
Wash produce before use
Cook the orzo
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.
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.