As a kid, I was obsessed with everything rainbow – my Rainbow Brite doll, a fresh new Crayola 64 pack (with built in sharpener!), and best of all – the rainbow-neon terminal at O’hare airport. Pure magic.
I couldn’t get enough, which is probably why I get a little too excited whenever I see rainbow chard pop up at the farmers market. I’m not much of a gardener (black thumb over here), so it’s mesmerizing to me that those bright pink, red, and neon yellow rainbow chard stems actually grow from the ground.
What I love to do is chop up the rainbow chard stems and to sauté them in the pan for about 30 seconds before adding the leafy greens. They add such a great crunch to your dish – don’t ever toss them. (If you have extra stems, you can always pickle them for later).
These bowls are simple and warm, and they are all about the rainbow chard. I made some whole wheat orzo and tossed it with a little olive oil, garlic, Dijon, and lemon. (Mustard and chard are a really terrific flavor match). I topped each bowl with a healthy serving of rainbow chard, a little feta cheese, and some toasted walnuts.
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!).
- 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
- Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.
- Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).
- 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.
- 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.
- Assemble bowls with orzo, chard, feta and toasted walnuts.
make this vegan by skipping the cheese.
Cutting Board: Calphalon Kitchen Essentials from Target
Knife: Miyabi Birchwood 7″ Santoku