For more about this recipe: 10 Simple Ways to Follow the Mediterranean Diet
- 4 Tbs. olive oil, divided
- 1 lb. white mushrooms, sliced
- 1 tsp. garlic,minced
- 1 bunch Swiss chard, stemmed and chopped (10–12 cups)
- 1/4 cup shallots, minced
- 2 cups dry orzo pasta
- 1/2 cup dry white wine
- 31/2 cups warmed low-sodium chicken broth, divided
- 1/2 cup Parmesan cheese
- 2 Tbs. unsalted butter
- 1 Tbs. minced fresh sage
- Kosher salt and black pepper to taste
Add 2 Tbs. olive oil to medium pan over medium heat. Sauté mushrooms until soft, and most of their liquid is evaporated. Add garlic, and sauté 1 minute more. Transfer to bowl, and set aside.
Blanch chard in boiling water, 1 minute. Drain and plunge into ice water to stop cooking. Squeeze out excess moisture, and set aside.
In pan from mushrooms, sauté shallots in 2 Tbs. olive oil over medium heat until softened. Add orzo, and continue cooking until pasta browns lightly. Add wine, and scrape up brown bits from bottom of pan.
Add 11/2 cups of warmed chicken broth, and stir well. Continue cooking 10 minutes, add 1 cup of warmed broth, and cook 5 minutes more. Add remaining broth, and taste orzo for doneness. Stir in mushrooms and chard, and add Parmesan, butter, sage, salt, and pepper.
- Calories: 410
- Carbohydrate Content: 50 g
- Cholesterol Content: 15 mg
- Fat Content: 16 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 5 g
- Sodium Content: 300 mg
- Sugar Content: 4 g