Weekly Basket #12
September 6, 2018
Clockwise from the top left corner: Carrots, thyme, assorted tomatoes, beets, bell pepper, salad mix, scallions, leeks, chard, sunflowers and cucamelons.
1 cup orzo
2-3 small leeks, green parts removed
1 small bunch Swiss chard, chopped
2 Tbsps olive oil
2 cloves garlic, chopped
1/2 cup chicken broth
1 tsp fresh thyme
Salt and pepper
Orzo with Leeks and Swiss Chard
Cook orzo until al dente, drain and set aside. Meanwhile, remove dark green parts of leeks and slice thinly. Sauté on medium heat in olive oil until tender, about 10 minutes. Add garlic and cook another minute until fragrant. Stir in chard and cook until it begins to wilt, about 4 minutes. Pour in chicken broth and cook until half the liquid has evaporated. Add orzo and thyme and cook stirring frequently until almost all the liquid is gone. Salt and pepper to taste.