recipe-book/greek-baked-orzo.md

Ingredients

• OLIVE OIL: 2 tbsps
• ONION: 1/2, diced
• GARLIC: 2 cloves, minced
• RED BELL PEPPER: 1, diced
• KALE: 2 c., chopped
• OREGANO: 2 tsps, dried
• RED PEPPER FLAKES: 1 pinch
• SALT: 1 tsp
• TOMATO PASTE: 3 tbsps
• ORZO: 1 c., uncooked
• FIRE-ROASTED DICED TOMATOES: one 14-oz can
• PROTEIN: 1–2 c., cooked
  • CHICKEN
  • or CHICKPEAS
• BROTH: 2 1/2 c., vegetable or chicken

Optional toppings

• BUTTER: 1–2 tbsps
• FETA: 1/2 c., for topping
• DILL: 3 tbsps, for topping
• LEMON: squeezed, for serving

Steps

• Preheat the oven to 400 degrees.
• In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
• Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
• Add the tomato paste. Saute for 1-2 minutes.
• Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
• Bake for 10-15 minutes until the orzo is soft.
• Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

Quick Guide

Prep

• Oven to 400*F

Pan Sautee I

• Cast iron on medium
• OLIVE OIL: 2 tbsps
• ONION: 1/2, diced
• 5 minutes, until soft

Pan Sautee II

• GARLIC: 2 cloves, minced
• RED BELL PEPPER: 1, diced
• KALE: 2 c., chopped
• OREGANO: 2 tsps, dried
• RED PEPPER FLAKES: 1 pinch
• SALT: 1 tsp
• 5 minutes, until kale is wilted

Pan Sautee III

• TOMATO PASTE: 3 tbsps
• Sautee, 1-2 minutes

Pan Boil + Pan Bake

• ORZO: 1 c., uncooked
• FIRE-ROASTED DICED TOMATOES: one 14-oz can
• PROTEIN: 1–2 c., cooked
  • CHICKEN
  • or CHICKPEAS
• BROTH: 2 1/2 c., vegetable or chicken
• Bring to a simmer.
• Bake, 10-15 minutes

Optional toppings

• BUTTER: 1–2 tbsps
• FETA: 1/2 c., for topping
• DILL: 3 tbsps, for topping
• LEMON: squeezed, for serving