What you'll be getting:

White Beans and Chard with Orzo

Per Serving

2 oz orzo

1/2 c cannellini beans

1/4 medium onion (diced) 

65 g swiss chard and spinach 

1/2 c cream sauce* (heavy cream, garlic, fines herbs, salt, pepper, nutritional yeast)

25 g romano cheese

*VEGAN sauce is made with coconut milk instead of cream. 

Equipment needed: 1 pot of water, 1 pan (large enough for all of your ingredients)

Start boiling your water, when it reaches a full boil, add the orzo. You do not need to measure the water, just make sure you have enough that the orzo can cook fully submerged. I apologize for the horrible picture. It's hard to get a good picture of boiling things. 

In a pan that is large enough for all of your ingredients, add the onions. Cook on high for 1 minute.

Set a timer for 9 minutes. Depending on the serving amount the orzo will take 5-10 minutes. I cooked 1 serving and it took 5. You want the orzo to be al dente. 

After 1 minute the onions will have some color, reduce the heat to medium and continue to cook. 

You will be cooking the onions for 9 minutes. As they cook and liquid evaporates, add 1 T of water. I used about 1/3 c of water for my 1 serving. You want to add the water little by little so they will get a good caramelization without burning. 

Strain the orzo when it has reached al dente.  Leave it in the strainer. 

Add the chard and beans. Cook for 2 minutes. 

Add the orzo, stir everything together, and cover with a lid. Cook on a low heat for 5 minutes so the cream can get absorbed into the orzo. (I cooked between the 2 and 3.) 

Top with the cheese. From start to finish this dinner takes less than 20 minutes. Enjoy! 

After 9 minutes the onions will be ready. I caramelize the onions because they add a nice sweetness to the bitter chard.

Next, add the sauce. 

After the 5 minutes dinner will be ready to be plated. The sauce does not have a lot of salt in it because the cheese adds a lot of salt to the dish. If you are not topping your dinner with salt, you can add a little before serving. I would wait to see how it tastes with the cheese though before adding any additional salt.  

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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