Orzo with Kale
A light summer dish. Great with white wine.
INGRIDIENT
DIRECTION
Step: 1
Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
Step: 2
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
NUTRITION FACT
Per Serving: 206 calories; protein 7.9g; carbohydrates 36.1g; fat 4.2g; cholesterol 1.8mg; sodium 52.5mg.
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Some of less eating process eat salad for dinner instead of a traditional food and potatoes meal . But if you’re not sure , your raw food could contain more fat and calories than the meal you’re trying to replace . Use this guide to create a evening salad that keep your diet on track.
