Rainbow Chard Bowls
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(17)
Ingredients
2 servings
- 1 cup uncooked whole wheat orzo
- 1+ tablespoons olive oil
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard
- A few squeezes of lemon
- 1 small bunch of rainbow chard (about 4-5 leaves)
- ⅓ cup feta cheese
- ¼ cup toasted walnuts
- Sea salt and fresh black pepper
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Preparation
Step 1
Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.
Step 2
Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).
Step 3
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 then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.
Step 4
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 (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.
Step 5
Assemble bowls with orzo, chard, feta and toasted walnuts.
Step 6
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Chef's notes
Make this gluten free by subbing quinoa for orzo.
Make this vegan by skipping the cheese and topping it with a few capers.
Quick beauty tip:
you’ll want to serve these bowls with the ingredients assembled rather than tossed together. (As the colors run together it’s just not the prettiest!).
These rainbow chard bowls are easy to vary depending on what you have in your pantry. Here are a few ways I like to change them up
No orzo on hand? Toss the chard leaves with spaghetti, or assemble the bowls with quinoa or farro.
Add a handful of golden raisins to each bowl – the pop of sweetness is excellent alongside the earthy Swiss chard!
Use pine nuts or toasted almonds in place of the walnuts.
Swap the feta for crumbled soft goat cheese.
Use a splash of red wine or sherry vinegar instead of the lemon.
