About this recipe:A wonderfully light dish, which is perfect for the summer. Serve it as a side dish for summer picnics or barbecues. Orzo is sauteed with garlic, kale, lemon juice, nutmeg and Parmesan cheese.
1 teaspoon ground turmeric
400g uncooked orzo pasta
2 tablespoons olive oil
4 cloves garlic, sliced
1 bunch kale, stems removed and leaves coarsely chopped
1 large lemon, juiced
1/4 teaspoon ground nutmeg
4 tablespoons grated Parmesan cheese, or to taste
salt and black pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of lightly-salted water to the boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to the boil. Cook uncovered, stirring occasionally, until the orzo has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
Heat the olive oil in a large frying pan over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the frying pan with a lid and cook for 10 minutes. Remove the lid and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.