Rainbow Chard Bowls

This is an easy, quick dish that Sarah and I really like. With her celiac diagnosis she needs to make it with gluten free orzo or quinoa instead of orzo these days. I have some chard growing in my garden and I'm hoping to make this someday soon with it.

Rainbow Chard Bowls

serves 2

 

1 c orzo

1+ Tbsp olive oil

1 garlic clove, minced

1/2 tsp Dijon mustard

a few squeezes of lemon

1 small bunch of rainbow chard (4-5 stems)

1/3 c feta cheese

1/4 c toasted walnuts

sea salt & fresh black pepper

Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

In a medium bowl add 1 tablespoon olive oil, minced garlic, Dijon mustard, lemon, salt, and pepper. Once your orzo is done cooking, drain it and add it to this bowl and toss. Taste, adjust seasonings and set aside.

In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted. Finish with a squeeze of lemon and remove from heat.

Assemble bowls with orzo, chard, feta, and toasted walnuts. 

from Love & Lemons