Baked Orzo with Chard, Feta and Dill
Baked Orzo with Chard, Fetan and Dill takes about 1 hour from beginning to end. One portion of this dish contains about 10g of protein, 10g of fat, and a total of 254 calories. This recipe serves 6. For $1.29 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 263 people found this recipe to be tasty and satisfying. A mixture of canned tomatoes, kosher salt, dill, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this side dish. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is great. Try Rainbow Chard & Fetan Orzo Bowls, Orzo with Feta, Tomatoes, and Dill, and Sauteed Shrimp with Orzo, Fetan and Dill for similar recipes.
Servings: 6
Ingredients:
1 (28-ounce) can crushed tomatoes
1 large bunch chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons
1/4 cup chopped fresh dill leaves
2 tablespoons extra virgin olive oil
4 ounces feta cheese, cubed
2 medium cloves garlic, chopped (about 2 teaspoons)
Kosher salt and freshly ground black pepper
2 large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit
1 cup (about 5 ounces) uncooked orzo pasta
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
Equipment:
baking pan
oven
dutch oven
aluminum foil
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 375°F. Spray a two-quart baking dish with nonstick cooking spray. 2 Heat olive oil in a large Dutch oven over medium heat until shimmering. Add leeks, chard stems, garlic and red pepper flakes and cook, stirring, until vegetables sweat but do not brown, about 4 minutes. Add tomato paste and cook, stirring, 1 minute more. Add chard leaves and cook, stirring occasionally, until wilted, about 3 minutes. Add crushed tomatoes and orzo and bring to a boil, stir well, and remove from heat. Add feta, dill, and salt and pepper to taste. Stir well and transfer to baking dish, smoothing top. 3 Spray a piece of aluminum foil with nonstick cooking spray and cover dish tightly. Bake for 20 minutes, then remove foil and bake until top of orzo has browned slightly, about 20 minutes longer. Allow to sit for 10 minutes before serving.
Step by step:
1. Adjust oven rack to middle position and preheat oven to 375°F. Spray a two-quart baking dish with nonstick cooking spray.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering.
3. Add leeks, chard stems, garlic and red pepper flakes and cook, stirring, until vegetables sweat but do not brown, about 4 minutes.
4. Add tomato paste and cook, stirring, 1 minute more.
5. Add chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.
6. Add crushed tomatoes and orzo and bring to a boil, stir well, and remove from heat.
7. Add feta, dill, and salt and pepper to taste. Stir well and transfer to baking dish, smoothing top.
8. Spray a piece of aluminum foil with nonstick cooking spray and cover dish tightly.
9. Bake for 20 minutes, then remove foil and bake until top of orzo has browned slightly, about 20 minutes longer. Allow to sit for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
