Harvest Vegetable Orzo

• Meat

  • 2 cups Chop kale

• Produce

  • 1/2 cups Grate carrot
  • 2 tsp Mince garlic, cloves
  • 1 1/4 cups Onion, Red
  • 2/3 cups Peel and dice sweet potato
  • 1 tbsp Peel and mince ginger, Fresh
  • 15 oz Rinse and drain garbanzo beans

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 2 1/2 cups Cook orzo

• Oils & Vinegars

  • 3 Olive oil

• Dairy

  • 1/2 cups Parmesan cheese, grated

Found on onceamonthmeals.com

Description

Ingredients

• 2 tablespoons Olive Oil #1
• ⅔ cups peel and dice Sweet Potato
• 1 ¼ cups dice Onion, Red
• ½ cups grate Carrot
• 2 teaspoons mince Garlic, Cloves
• 1 tablespoon peel and mince Ginger, Fresh
• 1 tablespoon Balsamic Vinegar
• 2 tablespoons Soy Sauce
• 1 tablespoon Olive Oil #2
• 2 cups chop Kale
• 2 ½ cups cook Orzo
• 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
• ½ cups Parmesan Cheese, Grated

Directions

• In a skillet, heat oil over medium heat. Cook sweet potatoes until lightly browned and slightly soft. Add onions, carrots, and garlic. Cook for 10 minutes. Meanwhile, in a bowl, combine ginger, vinegar, soy sauce, and olive oil #2. Add to potato mixture and turn heat to high. Cook for 2 minutes and then add kale. Cook just until kale begins to wilt. Remove from heat. Add orzo and chickpeas. Gently fold to combine. Place in an 8 x8 baking dish and top with Parmesan cheese. Bake at 350F for 15 minutes.

Nutrition