Wednesday, October 23, 2013

Sprouted Orzo with Lacitano Kale, Corn, Purple peppers, Garlic, Onion and Mint

This recipe is my way of getting some dark leafy greens into my system (and yours!). I have NOT been in the mood to eat any lately, so I'm "hiding" them in some pasta (already training for toddler feedings, oh yeah!). The sprouted orzo is from the wholesale section at Whole Foods. I'd never seen it before but I'm sure it exists elsewhere. This recipe can be eyeballed, so here are the basic proportions. Oh, and it was very tasty!

Sprouted Orzo with Lacitano Kale, Corn, Purple peppers, Garlic, Onion and Mint
One bunch lacitano kale
2 ears fresh corn, kernels shaved off the cob
2 medium purple peppers, diced
1 small red onion, sliced into half-moons
3-4 cloves garlic, sliced thinly
1 bunch mint, roughly chopped (add at the very end)
juice on one lemon (add at the very end)
salt and pepper to taste
Whole Wheat Sprouted Orzo (about 2 cups is perfect)

Heat a large pot of water on the stove for the orzo. While it's coming to a boil, wash and chop all your veggies, throwing them all (except for the mint and lemon) into a large pan or skillet as you finish prepping each one. 


Drizzle with olive oil, add a liberal pinch of salt, and heat over a medium/high flame. The residual water from rinsing the veggies will help to soften everything up quickly. Once everything is hot and wilted but still crisp, add more salt and pepper to taste and cut off the heat. 

Once the water in boiling, salt it well and add the orzo. Cook for 8-11 minutes until al dente. Strain the orzo well and toss it in with the veggies. Add the chopped mint and lemon juice and taste for seasoning. Serve hot, at room temp, or cool.